Salsa Verde Chicken Pasta
1 lb chicken tenderloins (the original recipe calls for chicken breasts, but I like the tenderloins) - I season them with pepper, seasoning salt, and a little granulated garlic.
2 Tbs olive oil
2 C chicken broth - I use the Better than Bouillon
1 C Salsa Verde
1 C heavy whipping cream
3 C uncooked penne pasta
black pepper
1 1/2 C pepper jack cheese, grated
1 jalapeno diced (my addition)
red pepper flakes (my addition)
* Cook the chicken tenderloins (I buy mine at Sam's) in olive oil until done. Dice into bite sized pieces. Remove from pan and pour 2 C chicken broth into same pan. Add salsa verde, cream and uncooked pasta. Stir. Cover. Simmer until pasta is al dente. Add chicken, pepper jack cheese, and jalapeno. Stir to combine and simmer until cheese is melted. Sprinkle with red pepper flakes. Enjoy!
This is the Salsa Verde I use. I accidentally grabbed the mild, but we like the medium better.
It's a quick one pot meal that made it to my favorites cookbook. Just add a quick salad and dinner is served:
9 comments:
Sounds yummy--and it is something I can make, just subbing gluten free pasta. Thanks!
Looks yummy. Dar
This looks good, I’ll have to give it a try. Thank you. Hugs,
Heading to my daughters home in Seattle area on the Amtrak train so will have to try this recipe on them.....thanks for posting....survivor972002@midco.net
Sounds yummy! I don't cook just for myself but may give it a try next time the ladies get together for dinner.
Thanks for a fresh idea for tonight's supper! We usually cook a couple of big trays of skinless, boneless chicken breast in the air cooker then freeze most of them just for quick meals when we don't want to spend too much time in the kitchen. This will be a wonderful addition to our "quick dinners" menu. You
always have great recipes!
Sounds delicious! We just returned from a 2-week 'spring break' trip through New Mexico and Arizona --- the weather was surprisingly cool to my way of thinking for this time of year, but very much welcomed as we're in the midst of a second winter here in Michigan. {grin} Am going to give your recipe a go, but I may substitute cauliflower for the pasta just because we, too, are looking for ways to cut back on carbs and starches. Still sounds great and am looking forward to all that flavor!
I decided to delete the comment where I said I was GOING to try it because I did! MAN is it FANTASTIC!!!! I will definitely add this one to my tiny little cookbook (since I don't cook much) and make again. SO YUMMY!!!
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