Post by Loupy on Nov 4, 2015 12:44:59 GMT -7
Salsa Verde Chicken Skillet
From: Erin S @ dinnersdishesanddesserts.com/
Pasta Skillets are my go to dinner on weeknights, my whole family enjoys them, the leftovers are perfect for lunch the next day, and it is always what my 10 year old requests when I ask him for ideas. So instead of those plain chicken breasts you are going to bake up, try this salsa verde chicken skillet for dinner tonight!
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 5
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
½ tsp salt
¼ tsp black pepper
2 Tbls olive oil
2 cups chicken stock
1 cup salsa verde
1 (4oz) can diced green chilies
1 cup half and half or milk
3 cups penne pasta
1½ 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 ½ cup over cheese over the top.
Cover and cook for 2 minutes until melted.
From: Erin S @ dinnersdishesanddesserts.com/
Pasta Skillets are my go to dinner on weeknights, my whole family enjoys them, the leftovers are perfect for lunch the next day, and it is always what my 10 year old requests when I ask him for ideas. So instead of those plain chicken breasts you are going to bake up, try this salsa verde chicken skillet for dinner tonight!
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 5
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1 inch cubes
½ tsp salt
¼ tsp black pepper
2 Tbls olive oil
2 cups chicken stock
1 cup salsa verde
1 (4oz) can diced green chilies
1 cup half and half or milk
3 cups penne pasta
1½ 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 ½ cup over cheese over the top.
Cover and cook for 2 minutes until melted.
