Salsa Verde Chicken Pasta

Yields:
4
Prep Time:
30 mins
Total Time:
40 mins
We like our pasta on the spicy side. ๐
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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 cup salsa verde
- 1/3 cup low-sodium chicken broth
- 2 Tbsp. freshly chopped cilantro, plus more for garnish
- 1 1/2 cups shredded Monterey Jack, divided
- 3/4 cup shredded yellow cheddar
Directions
- Stepย 1Preheat oven to 400ยบ. In a large pot of salted boiling water, cook penne. Drain and return to pot.
- Stepย 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.
- Stepย 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.
- Stepย 4Garnish with cilantro and serve.
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