Fiesta Chicken Pasta and Red Lobster Cheddar Bay Biscuits

After a busy day yesterday, I was too tired to post what I made for dinner for me and Kurt (who had yet another townhouse showing) last night. I was not in the mood to make anything labor-intensive (then again, I never am), and I remembered this recipe for Fiesta Chicken Pasta that I have wanted to make for a while now. While by no means gourmet, it sure was yummy...so yummy, in fact, that Kurt asked to take the leftovers home for lunch today. I didn't change a thing as the recipe below is perfect as written. Since I knew Kurt is a fan of "normal" food, I figured this would be decent enough to serve him. I didn't realize I would like it as much as he did, though. This is an easy-to-make meal that would be good for a weeknight dinner or even for somebody who doesn't like to cook who is looking for a tasty meal to make.

In an effort to use up the remaining Italian dressing, I served the pasta with a side salad of romaine, red onions and cucumber. I used the remaining shredded cheddar cheese to make Red Lobster Cheddar Bay Biscuits which are always a welcome addition to any meal.

Fiesta Chicken Pasta

Source: Kraft Food and Family Magazine

2 cups rotini pasta, uncooked

1 tablespoon oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups chopped red peppers (about 2 medium)

1/4 cup Italian dressing

1 tablespoon chili powder

1/2 cup salsa

1/2 cup sour cream

1/2 cup shredded cheddar cheese


Cook the pasta as directed on package.

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 minutes. Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.

Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

(Picture taken before being sprinkled with cheese.)

Red Lobster Cheddar Bay Biscuits

Source: Adapted from Tampa Tribune recipe (CopyKat recipe creator)

2 1/2 cups Bisquick baking mix
4 tablespoons (1/2 stick) cold salted butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk (I used 1%)
1/4 teaspoon garlic powder

Brush on Top:
2 tablespoons salted butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes


Preheat your oven to 400 degrees F.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't overmix.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and parsley flakes. Use a pastry brush to spread the garlic butter over the tops of all the biscuits.

Makes 12 biscuits.