Mexican Chicken Pasta Bake

Mexican Chicken Pasta Bake 2 tablespoons extra-virgin olive oil 1 lb chicken breast, finely diced 1 tablespoons chili powder 1 tablespoons ground cumin 1 teaspoon garlic salt 1 pinch freshly ground pepper 1/2 large red bell pepper, diced 1 cup frozen corn 1 can (10.5 oz) cream of mushroom soup 1/2 cup milk 1 lb bow tie pasta 2 cups shredded cheddar cheese 1 cup blue corn tortilla chips 1/4 cup cilantro, for garnish Heat the oil in a medium skillet over medium high. Add the chicken and saute until browned all over, 5 minutes. Toss in the chili powder, cumin, garlic salt and pepper. Saute another minute. Add the red bell pepper and corn to the pan. Toss to combine. Add cream of mushroom soup and milk and stir to combine. In the meantime, boil the pasta until it reaches al dente. Drain and add to the chicken mixture. Toss to coat. Transfer to an oven-safe baking dish and sprinkle with the cheese. Cover and slide into a 350°F oven. Bake for 20 minutes. Uncover, tuck the chips here and there and bake 20 more minutes, until the cheese is browned and bubbly. Garnish with cilantro and serve!