Name: Salsa Verde Chicken Pasta
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: kosher salt; 1 lb. penne; 1 tbsp. extra-virgin olive oil; 2 boneless skinless chicken breasts; Freshly ground black pepper; 1 small white or yellow onion, chopped; 3 cloves garlic, minced; 1 c. salsa verde; 1/3 c. low-sodium chicken broth; 2 tbsp. freshly chopped cilantro, plus more for garnish; 1 1/2 c. shredded Monterey Jack, divided; 3/4 c. shredded yellow cheddar

Step 1Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.

Step 2In a large skillet over medium-high heat, heat oil. Add chicken and season generously with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest, 5 minutes, then dice.

Step 3To skillet add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add salsa verde, chicken broth, and cilantro and simmer 3 minutes. Stir in 1 cup Monterey Jack and cheddar and let melt, 1 minute, then add cooked chicken and penne and stir until totally combined. Top with remaining Monterey Jack and bake until melty, 10 minutes.

Step 4Garnish with cilantro and serve.

Salsa Verde Chicken Pasta

Ingredients

Directions

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