Salsa Verde Chicken Pasta

This was a pinterest win! I didn't do the last step to broil it because well, I don't have a broil setting on my special oven and it was just as tasty. I would also recommend maybe using half monterey jack cheese, this was REALLY spicy. And make sure to get a mild green sauce. Also- this makes a lot so this will for sure feed an entire family, but if you're making it say just for 2, half it. You could use whatever pasta you want, obviously. I know we have weird pasta people in this family ;-)

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups low-sodium chicken broth
• 1 cup salsa verde
• 1 cup heavy whipping cream
• 3 cups uncooked penne pasta
• salt and pepper to taste (about ½ teaspoon each)
• 1½ cups pepper jack cheese, shredded

Instructions

1. Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
2. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
3. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!!