Pasta with Salsa Chicken (September 5, 2006)

The recipe actually called for wagon wheel pasta, but I couldn’t find any, so I just used rotini

8 ounces pasta, uncooked
1 (24-ounce) jar think and chunky mild salsa
1 (9-ounce) diced chicken breast
1/2 cup shredded reduced-fat Monterey Jack Cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine salsa and chicken in a medium nonstick skillet. Cover and cook over medium heat 5 minutes or until chicken is thoroughly heated, stirring occasionally.
3. Place 1 cup drained pasta on each of 4 plates; top evenly with chicken mixture and cheese.

Served with a side salad.

David: a very simple recipe…but sometimes, that just means fewer ways to screw it up. The key was, as Carla probably mentions as well, the awesome frog salsa. If we had a poorer quality salsa, the meal probably would have been a let down. Instead, it tasted good. The grade must reflect that though the taste was good, the meal wasn’t the most interesting one in the world; so I have to give it a solid B.

Carla: We put this meal together rather quickly…and I think it turned out good. I do think, however, that the salsa that we chose was the most important ingredient. I liked it for a quick meal. B+


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