Salsa Chicken and Pasta for the Cinco de Mayo Flavor

Salsa Chicken & 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.

Chicken Cacciatore Quesadillas for Leftover Wednesday

Do you love Leftover Recipes? I certainly do. It's like a Mini Chopped Challenge! You have a bunch of ingredients and you need to figure out how to meld them together for a Flavorful cohesive meal.
Well this recipe works on so many levels and in so many different ways. It's a good basic recipe that can be used for lots of different ingredients! Start with a good Tortilla and some really flavorful cheese and you are on your way!
Leftover Quesadillas 

2 Leftover Chicken Thighs
 (or 1 cup cooked chicken)

½ Green Pepper sliced in strips

½ cup Onion chopped

1 cup Monterey Jack cheese

4 Medium Tortillas

(The mixture of peppers and onions leftover from the Cacciatore would be great here)

If you are starting from scratch saute the onions and peppers in 1 tbsp of olive oil, until onions are translucent and the peppers are soft. Add chicken and saute until cooked through.

Set mixture aside.

Warm a non-stick skillet over medium heat.

Lay Tortilla in skillet, flat.

Sprinkle ¼ cup cheese on one side of tortilla.

Lower the heat to Medium-Low.

Add Chicken mixture on top of cheese.

Add additional ¼ cup cheese on top of mixture.

Fold tortilla over to cover meat and cheese.

Turn tortilla to ensure it's brown on both sides.

Keep on heat until cheese appears to ooze out of seams.

Remove from heat

Place on cutting board.

Let rest 1 minute.

Cut tortilla with a “V” to retrieve 3 triangles.

Serve alone or with Sour Cream and Green Onion.

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