This is a super easy less than 30 minute chicken recipe that tastes so good.
1 tablespoon butter or olive oil
2 pounds chicken thigs or breasts
1/2 of a red or white onion
1 cup green salsa
1 8oz container of low fat cream cheese
1 16oz box bow tie pasta
Bring a large pot of water to a boil for the pasta. While the water is coming up to a boil dice chicken and onion and brown in a skillet. Once chicken and onion are browned add green salsa and cook for 5 minutes. Add cream cheese to chicken onion and green salsa and stir on low heat until the cream cheese is melted. Once pasta is cooked drain and return to the pot. Pour chicken into pasta and stir. See? Totally easy! You can top with some cilantro if you like, or mix it in, I just don’t have any on hand at the moment.
And as a side dish I mixed some mango salsa with some frozen corn and zapped it in the microwave for a couple minutes until it was warm.
Side note: I couldn’t stop tasting the chicken mixture while I was waiting for the pasta to cook. If you diced the chicken really small, cooked it and instead of mixing it with pasta let it cool it would make a stellar dip for tortilla chips.
Extra side note: to make this even easier (as if it was difficult) you could use rotesserie chicken and cut the chicken’s cooking time in half. Though you’d still have to wait for the pasta to cook but you wouldn’t have to handle raw chicken.
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