Name: Salsa Verde Chicken Pasta
Prep time: 30 min
Cook time: 30 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Salsa Verde Chicken Pasta

1. Kosher salt -

2. 1 lb. penne -

3. 1 tbsp. extra-virgin olive oil -

4. 2 boneless skinless chicken breasts -

5. Freshly ground black pepper -

6. 1 small white or yellow onion, chopped -

7. 3 cloves garlic, minced -

8. 1 c. salsa verde -

9. 1/3 c. low-sodium chicken broth -

10. 2 tbsp. freshly chopped cilantro, plus more for garnish -

11. 1 1/2 c. shredded Monterey Jack, divided -

12. 3/4 c. shredded yellow cheddar -

How to cook deliciously - Salsa Verde Chicken Pasta

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

Garnish with cilantro and serve.