Salsa Verde Chicken Pasta

From Kevin and Amanda

Ingredients:

• 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 1/2 teaspoon each)
• 1 1/2 cups pepper jack cheese, shredded (I used mostly a Mexican cheese blend and only a little bit of pepper jack since it's a strong flavor.)

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. (It took a lot longer than this for my pasta to cook.)
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 1/2 cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!!