Jalapeno-Popper Mac and Cheese

For the life of me, I can't remember where I got this. It was from somewhere online b/c I saved it to my computer. If you know who you are...I'm Sorry!!!!

Salt & Pepper
1 pound of pasta (I used macaroni)
1 chicken breast, cooked and chopped
Extra Virgin Olive Oil (I used spray butter)
3 Jalapeno Peppers, seeded and thinly sliced
2 Serrano chilies, seeded and thinly sliced
2 cloves garlic, chopped
1 1/2 cups whole milk (I used skim milk)
8 ozs of Cream Cheese (I used low-fat)
2 Tablespoons dried minced onions (I used fresh onion, chopped)
2 cups shredded monterey jack cheese

1.) Bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain and return to pot. (This is where I added cooked chicken and the chopped fresh green onion).

2.) In a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender (about 5 minutes). Add to the pasta.

3.) Preheat your broiler. In a saucepan, combine the milk and cream cheese (dried minced onions if you are using them instead of fresh) over medium-low heat, cook until smooth (about 5 minutes). I seasoned this mixture with salt and pepper. Stir into the pasta.

4.) Transfer the pasta into a baking dish and broil until browned, about 3 minutes.

__________________________________

I will DEFINITELY make this again! It was easy and REALLY yummy!!!!