Last week, I asked some Facebook friends what they wanted to see on the blog. A couple said food, so here ya go. Eric found this recipe and thought it sounded good. I wasn’t so sure, but being the dutiful wife, I gave it a try and proved myself wrong. I made some modifications which are explained at the bottom. This will be something we eat a lot of in the winter because it’s got enough spice to warm you from the inside. I may add a little more Salsa Verde the next time and see how that is. It also makes a lot, making it ideal if you’re feeding a crowd or like to have left-overs for lunch.
Southwest Chicken (so named, I assumed, because of the chilies, and not because it has corn or black beans)
1 lb skinless, boneless chicken breast (3-4 breast filets)
1 tsp pepper
2 tsp chili powder (divided) (feel free to use more if you like it really spicy)
1 tbsp garlic powder
1 lb spaghetti
16 oz cheddar jack cheese (I used slices)*
4 oz green chilies
1 cup salsa Verde
1 tbsp dried cilantro
1 cup heavy cream** (or milk. I had cream to use up)
1tsp chicken bullion**
Preheat oven to 350
In a small bowl combine 1 tsp. pepper, 1 tsp. chili powder & 1 tbsp. garlic powder
Sprinkle both sides of each chicken breast chicken with seasoning & place in baking dish
Cook for 20-25 minutes or until juices run clear
Cut into bite size pieces and reserve on a plate
Now for the Pasta:
Fill large pot with water and bring to a boil
Salt the water
Cook pasta until desired doneness is reached
And now the Cheesy Goodness:
Combine the cream, bullion, half the cheese, green chilies, Salsa Verde and remaining spices in a small pot and heat on low until the cheese starts to melt. You can do this in the microwave if you want, heating for 2 minute intervals while stirring until smooth
Combine the chicken, pasta, and sauce in the baking dish, top with remaining cheese and toss it in the oven for another 15 minutes or so.
Serve into bowls and ENJOY!
Optional Toppings: grated cheese, fresh hopped cilantro, chili powder or sour cream
*The original recipe called for 16 oz Velveeta, cubed, but the store didn’t have the big blocks of Velveeta, and I wasn’t going to pay what they wanted for slices. The cheddar jack melted beautifully.
**The original recipe also called for a can of Cream of Chicken soup, but I have yet to find one that doesn’t have MSG, and that’s a no no in my house, so I improvised. It worked this time! If you choose to use Cream of Chicken, you’ll want to add a half cup of milk to thin it.
Please forgive the wonky formatting. WordPress is having a snit.