Make That Chicken Dance Salsa Pasta Food

CHEESY SALSA AND CHICKEN PASTA SKILLET

Steps:

• Cook pasta according to package directions. Remove from heat. Drain and cover.
• While pasta is cooking, drizzle olive oil in a large skillet. Add chicken and sprinkle with salt, onion powder, black pepper, and garlic. Cook over medium-high heat until lightly pink.
• Stir in salsa, corn, green pepper, red pepper, black beans, red onion and 1 1/4 cup cheese. Bring to a boil and allow to simmer on medium-low heat for 5 minutes, or until chicken reaches 165 degrees F.
• Stir in pasta. Sprinkle with remaining 1/4 cup cheese and let stand for 5 minutes to allow sauce to thicken before serving.

SALSA VERDE CHICKEN PASTA

Steps:

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

SALSA VERDE CHICKEN PASTA

Steps:

• 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. Serve and enjoy!! :)

FIESTA CHICKEN PASTA

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

CHEESY CHICKEN & SALSA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
• Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

SALSA SPAGHETTI

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.

"MAKE THAT CHICKEN DANCE" SALSA PASTA

Steps:

• Heat oil in a frying pan and sauté the onions and mushrooms until soft, about two minutes.
• Add the water, tomatoes (with all their seeds and juice), garlic, oregano, basil, parsley and hot sauce.
• Simmer over low heat for 6-10 minutes or until tomatoes are soft and enough water has evaporated to form a relatively thick sauce.
• Add salsa and chicken.
• Simmer until heated through.
• Cook pasta of your choice (I like fusilli or penne) until al dente.
• Serve sauce over hot pasta, top with parmesan cheese and freshly ground black pepper.