Creamy Green Salsa Chicken with Pasta

creamy green salsa chicken

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.

Tandoori Chicken Wraps

A great way to use up left over chicken. I just happened to have tandoori chicken so I used that but you can use anything you like. Be creative, add bell pepper, or green onions, or sprouts, or cucumber….for veggies you can add as many as you like, I only had cabbage and carrot so that’s what’s in mine.

Tandoori Chicken Wraps

2 whole wheat or flour tortillas, burrito/wrap size
2 cups chicken diced
2 cups shredded savoy cabbage
1 large carrot, shredded
1/4 cup thin sliced red onion
1 tablespoon mayo
1 tablespoon fresh basil or cilantro
1 teaspoon fresh lime juice

Divide the chicken and place 1 cup of it on each tortilla. Microwave for about 30 seconds until the tortilla is soft and the chicken is warm. Mix together the mayo, basil or cilantro and lime juice. Pile on 1/2 of the cabbage, carrot and onion. Top with 1/2 of the mayo mixture. Carefully roll up into a burrito shape. Enjoy!

Chicken Pasta Salad

This is an old recipe of mine, I started making it 10 years ago when my husband and I first got together. It’s super easy, if you cook your chicken in advance you can have all the prep done before the pasta is cooked. It’s a fair amount of chopping but it’s worth it. And the bonus is that it doesn’t need to be refrigerated so it’s a great picnic or pot luck food.

1 pound short pasta with lots of nooks and crannies, curly (fusilli), bell shaped (campanelle), or radiators (radiatore) work best
1 can diced tomatoes
1 medium can sliced black olives, drained
1 8oz container crumbled feta cheese
1 14oz jar marinated artichoke hearts, save the marinade
1 avocado, ripe but firm, diced
1/4 cup red onion, diced, or 2 green onions, finely sliced
1/4 cup diced red bell pepper
2 pounds chicken breast or thighs, boneless and skinless, cooked, cooled and diced
1/4 cup teriyaki sauce
1/4 cup lemon juice
2 cloves of garlic, diced finely
2 tablespoons fresh basil, diced finely
black pepper to taste

Cook the chicken first. In a pan on low heat add chicken, 2 tablespoons teriyaki sauce, 2 tablespoons lemon juice and about 1/4 cup water. Once cooked let cool and save the juice from cooking.

While the pasta is cooking combine everything else except the artichoke marinade. Once the past is drained run cold water over it until it is cool. Combine with the rest of the mixture and taste for seasoning. If the past is dry, needs more sauce, you can add a little of the artichoke marinade.

It’s best cold and it’s even better if it’s sit in the fridge for a couple hours before serving. Again, it doesn’t need to be cold so you don’t have to stress if you can’t keep it in the fridge.

Caribbean Grilled Chicken Salad

Caribbean Grilled Chicken Salad

With ingredients like juicy mango cubes, chicken strips, and raw, crunchy vegetables, this salad will put you in paradise.

1/4 cup fresh lime juice
2 Tbs. honey
1 Tbs. red wine vinegar
1 medium garlic clove, minced
1/2 tsp. each salt and pepper
1/4 cup extra-virgin olive oil
1 lb. bonelss, skinless chicken breast halves
1 ripe mango, peeled and cubed
1 can (16 oz.) black beans, rinsed and drained
1 red bell pepper, seeded and cut into thin strips
1/2 medium jicama, peeled and cut into thin sticks
1/2 head green leaf letuce washed, dried, and sliced
1. Whisk together lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened. Place 1/4-cup dressing in a shallow dish. Add chicken and marinade, covered, in refrigerator for 1 hour.
2. Heat grill to medium and oil rack. Grill chicken for 6 minutes per side, until cooked through, or broil for 5 minutes per side. Cool slightly, then, cut into 1/2 inch thick slices.
3. On platter, arrange mango, beans, bell pepper, jicama, lettuce, and chicken. Drizzle with remaining dressing.

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Chicken and Cabbage Stir-Fry with Noodles

Chicken and Cabbage Stir-Fry with Noodles


  • 8  oz.  fresh or dried Asian egg noodles
  • 1  Tbs.  toasted sesame oil
  • 2  Tbs.  peanut or other neutral oil
  • 1  clove  garlic, minced
  • 1  Tbs.  minced fresh ginger
  • 1  head  Napa or savoy cabbage, shredded (5 cups)
  • 2    carrots, peeled and cut into matchsticks
  • 2  Tbs.  oyster sauce
  • 2  Tbs.  soy sauce
  • 2  tsp.  mirin or honey
  • 1  to 1-1/2 cups  shredded cooked chicken
Directions1. Bring a large pot of salted water to a boil. Cook the noodles until just tender but not soft, about 3 to 4 minutes; drain the noodles, toss with the sesame oil to keep them from sticking together, and set aside.

2. Heat the peanut oil in a 12-inch skillet or wok over medium heat. Add the garlic and ginger and cook, stirring frequently, until fragrant, about 2 minutes. Add the cabbage and carrots, and toss to coat them in the oil; cook until the vegetables soften, about 3 minutes.

3. While the vegetables cook, in a small bowl combine the oyster sauce, soy sauce, and mirin and mix well. When the vegetables are soft, add the chicken and noodles and cook for 1 to 2 minutes or until just warmed through. Then add the sauce and toss well to coat everything and serve.

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Fruity Chicken Stir-Fry

Fruity Chicken Stir-Fry


  • 1-1/2  pounds  chicken tenders
  • 3  tablespoons  hoisin sauce
  • 1  tablespoon  cornstarch
  • 1-1/2  teaspoons  Chinese five- spice powder
  • 2  cups  canned pineapple slices, drained
  • 2  tablespoons  peanut oil
  • 2  tablespoons  minced fresh ginger
  • 3    ribs celery, sliced
  • 1    red pepper, cut in strips
  • 1/2  cup  chicken broth
  • 2  teaspoons  rice vinegar
  •   Fully cooked rice, heated (optional)
Directions1. Cut chicken tenders into 1/4-inch diagonal slices. In large bowl, combine chicken, hoisin sauce, cornstarch and five- spice powder. Cut each pineapple slice into 8 wedges. Place in a small bowl.

2. Heat oil in large skillet over high heat. Add ginger, celery and red pepper; stir-fry 1 minute.

3. Add chicken mixture to skillet, stir-fry 4 to 5 minutes or until chicken is no longer pink. Add pineapple mixture, chicken broth and vinegar to skillet. Cook 1 minute, stirring, until sauce thickens and pineapple is just heated through. Serve with rice, if desired.

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Stir-Fried Noodles with Chicken

Stir-Fried Noodles with Chicken


  • 3/4  cup  stir-fry sauce
  • 2  packages  (3 ounces each) chicken-flavor ramen noodles
  • 1  tablespoon  chopped ginger
  • 2  tablespoons  canola oil
  • 1-1/4  pounds  boneless, skinless chicken breasts, cut into bite-size pieces
  • 1  can  (8 ounces) sliced water chestnuts
  • 1  cup  chopped celery
  • 1  cup  frozen vegetables with seasoning
  • 1  cup  cashews
Directions1. For sauce: In a small bowl, stir together stir-fry sauce, 1 seasoning packet from ramen noodles and ginger. Set aside.

2. In a medium-size saucepan, cook ramen noodles following package directions. Drain.

3. In a large skillet, heat oil over high heat. Add chicken; stir-fry for 4 to 5 minutes. Add water chestnuts, celery and vegetable blend; stir-fry for 2 minutes more. Add cooked, drained ramen noodles; stir-fry for 3 minutes or until heated through.

4. Pour in sauce; add cashews. Stir-fry for 2 to 3 minutes or until sauce is mostly absorbed.

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