There are several ways that you can make this recipe even faster, but my favorite is to simply cook up a bunch of chicken and freeze. Then you can simply toss the chicken into the pan and continue as usual. It’s perfect for nights when you don’t’ want to cook but delivery isn’t an option. The ingredients are easy to keep on hand and can be found in every grocery store. And if all of that doesn’t convince you, just take a bite! This pasta is creamy, flavorful, and has just enough kick to wake you up. Thanks again to Kevin and Amanda for this tasty meal.

 

Ingredients

1 pound boneless, skinless chicken breasts

2 tablespoons olive oil

2 cups low-sodium chicken broth

1 cup salsa verde

1 cup heavy whipping cream

3 cups uncooked penne pasta

salt and pepper to taste (about 1/2 teaspoon each)

1 1/2 cups pepper jack cheese, shredded

 

Instructions

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.

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Quick tip: Want to make this recipe even faster? Use rotisserie chicken instead of chicken breasts!

Recipe and image courtesy of Kevin and Amanda