Salsa Verde Chicken Skillet
Salsa Verde Chicken Skillet - an easy one pan pasta skillet with salsa verde, chicken, and lots of melty gooey cheese!
Servings: 5
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil
- 2 cups chicken broth
- 1 cup salsa verde
- 1 4oz can diced green chilies
- 1 cup half and half or milk
- 3 cups dried penne pasta
- 1 1/2 cup Monterey jack cheese shredded
Instructions
- Heat a large skillet over medium high heat. Add oil to coat the pan. Season chicken pieces with salt and pepper. Add to hot oil, and brown for about 5 minutes. Remove from the pan, and set aside. Cover with foil to keep warm.
- Add chicken stock, salsa verde, green chilies, half and half, and pasta to the skillet. Bring to a boil Cover and reduce heat to low. Cook for about 15 minutes, or until the pasta is cooked.
- Add chicken back to the pan. Stir in 1 cup of cheese. Sprinkle remaining 1/2 cup over cheese over the top. Cover and cook for 2 minutes until melted.
- Serve
Notes
Recipe Adapted from Kevin & Amanda
Nutrition
Serving: 1g | Calories: 552kcal | Carbohydrates: 32g | Protein: 45g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Cholesterol: 130mg | Sodium: 1215mg | Fiber: 2g | Sugar: 8g
