• 1 pound boneless chicken breast halves, cut in half horizontally if large
• 1 12-ounce box garden radiatore or rotini pasta (such as Ronzoni)
• 1 sweet red pepper, cored and diced (about 1 cup)
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1½ teaspoons chili powder
• ½ teaspoon salt
• 1¼ cups milk
• 8 ounces pepper-Jack cheese, shredded (about 2 cups)
• 3 scallions, trimmed and sliced
• 1½ cups crushed lime-flavored tortilla chips

1. Bring a large pot of water just to boiling. Add chicken breast and reduce heat to a gentle simmer. Cook chicken in barely simmering water for 12 minutes. Remove to cutting board; return water to boiling; add a little salt to the water.
2. Add pasta to boiling water and cook as per package directions, 9 minutes. Add pepper during last minute of cook time. Drain.
3. Meanwhile, melt butter in a medium-size saucepan over medium heat. Whisk in flour, chili powder and salt. Add milk in a thin stream, whisking constantly. Bring to a simmer over medium-high heat; simmer 2 minutes. Remove from heat and whisk in shredded cheese.
4. With two forks or your hands, shred chicken into bite-size pieces. In large bowl, combine pasta and pepper, chicken, scallions and cheese sauce. Stir until blended; top with crushed chips and serve.

Makes: 6 servings