Baked pasta with chicken and pepper Jack from The Washington Post by Stephanie Witt Sedgwick

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Notes about this recipe

  • Recipe Notes

    The dish can be prepared up to 12 hours in advance. You can substitute rotelle (corkscrew) pasta for fusilli.

  • spharo00 on May 21, 2012

    This pasta dish was disappointing. It was over the top and bland at the same time. The cheese sauce was too thick and had no flavor. Not good.

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