If you are looking for a quick and delicious weeknight dinner that is simple to put together, you will want to try this Salsa Verde Chicken with Pasta.
Even my pickiest eater, my daughter, loved it!
I love Salsa Verde Enchiladas. I wanted to come up with something using the same great flavors, but would go together quickly on a busy night. This definitely works!
Salsa Verde Chicken with Pasta
All you need are these simple ingredients….
3 boneless skinless Chicken Breasts, cut into bite size pieces
Red Pepper Flakes, to taste
14 ounces of Salsa Verde Sauce, I used Chef Marcela Valladolid’s Salsa Verde Cooking Sauce
1/2 cup Sour Cream
Shredded Pepper Jack Cheese, or Monterey Jack if you don’t want the heat
8 – 10 ounces Pasta, cooked and drained
Heat a little Olive Oil in a pan and add the cut up chicken, a little salt, and the red pepper flakes.
Cook until the chicken is done.
Add the salsa verde sauce and heat through. Stir in the sour cream, and the cooked pasta, mix well. It is done!
Spoon pasta onto a plate and top with cheese and cilantro. Enjoy!
* I use the hidden vegetable pasta.