This super easy and quick recipe is packed full of wonderful flavors of the Southwest.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 3 cups ziti pasta
- 2 tsp. chopped jalapeno or serrano peppers
- 1/3 cup chopped fresh cilantro
- 1/3 cup sliced ripe olives
- 1/2 cup prepared basil pesto
- 1/2 cup evaporated milk or heavy cream
- 1/4 cup grated Cotija cheese
- 1 Tbsp. olive oil
- 1-1/2 lbs. chicken breast tenders
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
Preparation:
Bring a large pot of water to a boil. In small bowl combine jalapeno peppers, cilantro, olives, pesto, milk, and Cotija cheese; set aside.Melt olive oil in large skillet and add chicken. Stir fry over medium high heat until light brown. Add onion, garlic, and peppers and stir fry until chicken is thoroughly cooked and peppers are crisp tender.
When you start cooking the chicken, start cooking the pasta in the boiling water. When al dente, drain, reserving 1/4 cup pasta cooking liquid.
Add cooked and drained pasta along with pesto mixture and enough pasta cooking liquid to make a sauce. Cook and stir for 1-2 minutes until heated through. 6 servings
Calories: 370
Fat: 6 grams
Sodium: 280 mg
Carbs: 26 grams
Vitamin A: 40% DV
Vitamin C: 50% DV
