Salsa Verde Chicken Pasta Recipes

SALSA VERDE CHICKEN PASTA

Steps:

• Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
• Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
• Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining 1/2 cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

SALSA VERDE CHICKEN PASTA

Steps:

• Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.
• In 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.
• To 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.
• Garnish with cilantro and serve.

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

SALSA VERDE PASTA

Steps:

• Brown ground pork, or chicken until no longer pink drain fat and set aside. Add the broth, salsa verde, cream, uncooked pasta, black beans, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
• Turn off the heat, then add the pork, bell pepper, and cheese to the skillet. Stir until smooth and creamy you want the bell pepper to have some crunch to it. Top with green onions or avacado.