Salsa Verde Chicken

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

Instructions

1. 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.

1. 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.

1. 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!! :)