Monday, May 6, 2013

Salsa Chicken and Pasta for the Cinco de Mayo Flavor

Salsa Chicken & Pasta

Salsa Chicken and Pasta:

4 Boneless Skinless Chicken Breasts
2 tbsp Olive Oil
½ cup Diced Onion
1 tbsp Garlic (chopped fine)
1 Cup Mexican Salsa
1 Cup Chicken Stock
1 Cup Sour Cream
1 Fresh Tomato (diced)
Cilantro (as desired)
Lime Juice

Heat a  Saute Pan on High Heat
Add 2 tbsp Olive Oil
Place chicken in Heated Pan
Brown Chicken on Both sides.
Add Onion and Garlic.
Saute until Onion is translucent.
Add Salsa, saute until salsa bubbles.
Add Chicken Stock.
Season with Salt and Pepper to taste.
*If you’d like a little more kick use a “Spicy” Salsa.

Lower Heat to Medium / Low and Cover.
Simmer until Chicken is Cooked through (approximately 20 minutes)

Prepare Pasta according to Package Directions.

Once Chicken is cooked through Remove one breast and set aside for later in the week.
Shred the remaining chicken and return to the sauce. Stir through.

Serve Chicken over Pasta. Add Sour Cream, Lime Juice and Fresh Tomato. Garnish with Cilantro.

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