Creamy Chicken and Tomatillo Green Pasta
A delightful dish that combines rich creamy sauces with the zesty kick of tomatillo salsa, perfect for busy days and family meals.
Ingredients
Main Ingredients
- 8 oz pasta (penne or fusilli)
- 2 pieces chicken breasts, cooked and shredded
- 1 cup tomatillo salsa (verde)
- 1 cup heavy cream
- 1 cup shredded cheese (like Monterey Jack or Pepper Jack)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Stir in the shredded chicken and tomatillo salsa; mix well.
- Pour in the heavy cream and bring to a simmer.
- Stir in the cheese and let it melt.
- Season with salt and pepper to taste.
- Toss the cooked pasta into the sauce until well coated.
- Serve hot, garnished with fresh cilantro.
Notes
For added flavor, pair with a crisp side salad or garlic bread. Store leftovers in an airtight container for up to three days. Reheat with a splash of milk or cream to maintain consistency.