Description
Salsa verde with pasta and cheese in the easiest one-dish meal.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Small Onion, Diced
- 2 whole Small Poblano Peppers, Seeds And Stems Removed, And Sliced
- 4 whole Small Cubanelle Peppers, Seeds And Stems Removed, And Sliced
- 3 cloves Garlic, Minced
- 4 cups Cooked Pasta, Any Kind You Like
- 2 cups Shredded, Cooked Chicken
- ½ cups Pasta Water Reserved From Cooking
- ½ cups Sour Cream
- 1 cup Jarred Salsa Verde
- 4 ounces, weight Canned Green Chiles
- 1-½ cup Shredded Monterey Jack Cheese, Divided
- Lime Wedges And Cilantro For Serving
Preparation
In a large ovenproof skillet, heat olive oil, onion, peppers, and garlic over medium-high heat for 3–5 minutes, until soft and lightly browned.
Add pasta, chicken, reserved pasta water, sour cream, salsa verde, canned chiles, and 1 cup of the cheese to the vegetable mixture. Stir together and taste; add salt, pepper, or more salsa verde to your preference. The mixture should be slightly soupy.
Top the skillet with the rest of the cheese. Broil (if the dish is already hot) or bake at 400ºF for 20–30 minutes until bubbly and cheese on top has browned.
Serve hot with cilantro and lime wedges. Enjoy!
