Quick and Easy Salsa Chicken Pasta
Ingredients
- 16 ounces pasta we used rotini, use gluten-free if needed
- 2 tablespoons olive oil
- 1 onion chopped coarsely
- 2 cloves garlic pressed or minced
- 1 large zucchini sliced in half rounds
- 10 ounces frozen chicken breast strips about ½ of a package
- 1 tablespoons taco seasoning
- 1 large jar salsa we used medium, making for a spicy final dish
- 1 commercial Alfredo sauce cheese sauce would be nice, too
- 1 can Black olives drained and sliced
- 1 cups cheddar cheese shredded
- fresh cilantro
- sour cream
Instructions
- Prepare pasta according to package directions.
- Heat olive oil over medium heat. When it is hot, add onion and sauté until just beginning to soften. Add garlic and zucchini. Cook for 2 to 3 minutes, then add chicken strips and taco seasoning.
- When chicken is warm and veggies are tender, add salsa, alfredo or cheese sauce, and olives. Heat a few more minutes.
- Add pasta to the pan, continue cooking until evenly heated.
- To serve, sprinkle with cheese and fresh cilantro, and garnish with a small dollop of sour cream.
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