12 ounces rigatoni, ziti or other medium pasta shape
2 teaspoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 jalapeño chile, seeded and minced
2 tablespoons chili powder
1 28-ounce can diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon dried oregano
8 ounces boneless, skinless chicken breast, cooked and julienned
1/4 cup ripe olives, chopped
1 cup (4 ounces) Wisconsin Queso Quesadilla, Monterey Jack or Jalapeño Havarti Cheese, shredded and divided
Preheat oven to 375°F.
Prepare pasta according to package directions. While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeño and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin, and oregano. Simmer until slightly thickened, about 15 minutes.
When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.