One Skillet Cheesy Green Chile Chicken Food

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ONE-POT GREEN CHILE CHICKEN PASTA



One-Pot Green Chile Chicken Pasta image

This delicious, cheesy green chile pasta comes together in one pot and is perfect for an easy weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon chopped garlic
3 1/2 cups water
1/2 cup medium green salsa verde (from 16-oz jar)
1 can (4.5 oz) Old El Paso™ chopped green chiles
8 oz uncooked penne pasta (about 2 1/2 cups)
1 package (1 oz) Old El Paso™ original taco seasoning mix
4 oz cream cheese, cubed (from 8-oz package)
1 cup shredded Mexican cheese blend (4 oz)
2 cups chopped cooked chicken
2 tablespoons chopped fresh cilantro leaves
Diced tomatoes, sliced green onion, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
  • Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
  • Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g

ONE SKILLET CHEESY GREEN CHILE CHICKEN



One Skillet Cheesy Green Chile Chicken image

Simple One Skillet Cheesy Green Chile Chicken: delicious saucy cheesy chicken that's all made in one pan, is no fuss, and is so quick and easy!

Provided by Tieghan Gerard

Categories     Main Course

Time 40m

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 ounces cream cheese, at room temperature
4 slices pepperjack cheese
2 poblano peppers, sliced
1 yellow onion, chopped or sliced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
kosher salt and black pepper
2 tablespoons extra virgin olive oil
1 jar salsa verde
fresh cilantro and limes for serving

Steps:

  • 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.

Nutrition Facts : Calories 347 kcal, ServingSize 1 serving

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