Monday, January 2, 2012
Salsa Chicken Pasta
When I posted these salsa chicken enchiladas I mentioned that I had made two new recipes to use up salsa chicken. If you know me at all you know my love for pasta. Naturally when trying to come up with a creative use for the leftovers I would toss it was pasta. Why not, right? This came together and I wasn't sure if I'd like it. For some reason I completely convinced myself I wouldn't. I even told John I wanted to order pizza if it was gross. However, it was surprisingly good! Not in the least bit gross- in fact it was pretty tasty. John and I both enjoyed it and it was definitely a different take on salsa chicken!
1.5 cups shredded salsa chicken
1/2 pound pasta
1 cup salsa
1 cup frozen broccoli floretes, defrosted and chopped
1 cup shredded cheddar cheese, divided
1- Preheat the oven to 350. Cook pasta according to directions. Drain, and place in a baking dish.
2- Combine the salsa chicken, salsa, broccoli, and 1/2 cup cheddar in the dish. Stir well.
3- Top with the additional 1/2 cup cheddar cheese. Bake for 20-25 minutes.