Green Chili Salsa Chicken with Noodles

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.0
  • Total Fat: 2.9 g
  • Cholesterol: 26.9 mg
  • Sodium: 95.6 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 15.3 g

View full nutritional breakdown of Green Chili Salsa Chicken with Noodles calories by ingredient


Easy, simple and tasty. You will need two medium pans. It is actually very filling, and surprisingly simple to make. Easy, simple and tasty. You will need two medium pans. It is actually very filling, and surprisingly simple to make.
Number of Servings: 4


    1 -2 medium sized Hatch (or other brands) chilies of desired spice level [chopped to desired thickness, thick slices look nice and pack flavor, small slices help spread the taste around to every bite]

    1/4 of a medium sized red onion (yellow, white and purple onions work well too) [small minced pieces work wonders, large chunks add color as well]

    1 - 2 cloves or 2 teaspoons of minced garlic (less or more depending on personal taste) [finely minced garlic works best]

    1 large chicken breast [cut to desired thickness, medium chunks are nice]

    1 - 2 teaspoons of ground sage powder [light dusting of this had mega taste value, use gently]

    2 - 3 tablespoons of green chili salsa (tomato salsa or sauce works well) [use desired spice level, medium is very nice]

    2 tablespoons sour cream [add only if desired, not recommended to be used with tomato salsa, adds light creamy feel to food] (light sour cream can add creamy taste without overkill on fats)

    handful of angel hair pasta (or other desired pastas or rice)


According to the nutritional values, this meal plus the sour cream comes to 244 calories.

For all substitutions please consult your own calorie counter so that you can keep an accurate track of your intakes. There are many changes for tastes, and it is only fair to share that changes may result in changes in calories and other nutritional information levels.


Start the water for the noodles, add a small amount of garlic and sage to the water.

Chop chili, onion and garlic to desired size, a mini blender works well, or hand chopping. Thick chunks of chili work great too.

Place all chopped veggies into a fry pan on medium heat, no oils or butters needed. Allow to cook while chopping chicken.

Chop chicken into desired sizes, medium height and 1/4 inch thick works amazing. (If you choose to cut the chicken first, remember to use a different cutting board or the other side than you used for the meat. Its more sanitary)

Lower heat and place chicken on top of veggies and allow it to sit for a few moments before mixing together.

Once mixed fully sprinkle desired amount of ground sage on top. Allow chicken to cook half way (usually when only a little pink is left visible) then spoon on the green chili salsa (red chili, tomato salsa or tomato sauce works great as well but you will need to recalculate the calories and other nutritional information if you do that, I can't eat tomatoes, but my husband says it is fantastic)

Finish cooking the chicken on a low heat. Noodles should be finished by now, drain and allow to sit until chicken is finished.

If desired add sour cream to meat mix (not recommended if using tomato based sauce) for a creamy texture. Mix completely.

You can now mix the noodles into the meat and veggie mix or spoon the mix onto the noodles.

1/2 cup to 1 cup serving size makes 3 - 6 servings depending on size of meal

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DEFENDERDARKSUN.