Salsa Verde Chicken Pasta, Gluten Free
- Number of Servings: 1
Ingredients
16 oz Chicken BREAST, cut into bit size pieces2 tbsp Extra Virgin Olive Oil or Coconut Oil2 cup (8 fl oz) Chicken Broth 8 oz Salsa: Thick & Chunky Salsa Verde8 fl oz Heavy Whipping Cream 3 cup Rice Noodles 1 tsp Salt, divided1 tsp Black Pepper, divided 8 oz Pepper Jack Cheese, shredded or cut into chunks to melt easier
1.Cut chicken into bite size pieces. Season with salt and pepper. Heat oil in a large skillet over medium high heat. When the oil is very hot, add the chicken in a single layer. Cook 5 min., turning once, until golden. Remove to a plate.
2.Add broth, salsa verde, cream, rice noodles (broken if needed), remaining salt and pepper to skillet. Cover and reduce heat to low. Simmer 15 minutes. May need additional 1/4 c water if it appears to be getting too dry.
3.Turn off the heat. Add chicken and cheese to skillet. Stir until smooth and creamy. Enjoy!
Serving Size: 5
Number of Servings: 1
Recipe submitted by SparkPeople user MKIRKLE.
2.Add broth, salsa verde, cream, rice noodles (broken if needed), remaining salt and pepper to skillet. Cover and reduce heat to low. Simmer 15 minutes. May need additional 1/4 c water if it appears to be getting too dry.
3.Turn off the heat. Add chicken and cheese to skillet. Stir until smooth and creamy. Enjoy!
Serving Size: 5
Number of Servings: 1
Recipe submitted by SparkPeople user MKIRKLE.
Nutritional Info Amount Per Serving
- Calories: 3,138.4
- Total Fat: 200.3 g
- Cholesterol: 576.6 mg
- Sodium: 7,007.3 mg
- Total Carbs: 163.7 g
- Dietary Fiber: 5.8 g
- Protein: 163.9 g
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