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 ½ teaspoon each)
1½ cups pepper jack cheese, shredded
Preparation
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 ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes.
Serve and enjoy!! :)
