Total Time
30mins
Prep 20 mins
Cook 10 mins

A quick meal with lots of flavors!!

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil.
  2. Add 2 1/2 tsp of salt and penne to the boiling water. Cook according to package directions.
  3. Sprinkle the chicken with the remaining 1/2 tsp of salt and the oregano.
  4. Cut the chicken across the short side to create strips.
  5. Heat the olive oil in a wide skillet over high heat.
  6. When the oil is hot, add the chicken.
  7. Spread it out into a single layer.
  8. Then add the sliced peppers.
  9. Cook without stirring for about 5 min - you would like the chicken to brown a little bit. If it seems as if it will burn, stir it.
  10. Add the salsa, stir and cook for about 5 more min or until the chicken is cooked through.
  11. Remove the skillet from the heat.
  12. Stir in the sour cream.
  13. Spoon cooked penne into a serving bowl or onto plates.
  14. Top with the chicken mixture.
  15. Sprinkle with chopped cilantro, if desired, and a little of the shredded cheese.

Reviews

(4)
Most Helpful

Loved it ! I used green peppers instead of red, and a jar of medium salsa verde. Turned out great - some heat, but not too much. The cilantro and cheese were the perfect finish. Thanks!

HEP MEP June 27, 2008

Maybe I didn't do it right, but the portions didn't turn out quite right. 2 red bell peppers was way more than I needed. I just used one. Served WAY more than four- I think my husband and I will be eating this for the next week. Serving size should be 6-8. Other than that, however, it turned out pretty well, and was fairly simple. Next time I am going to add some shrimp, tapatio (or hotter salsa) and a little lime juice. Yuummmyy

Chiricana June 24, 2008

DH and I wish there was a 10 star rating. This dish was quick to make and had a unique flavor. We used Herdez Salsa (our favorite) and to guarantee plenty of HOT, I sprinkled the chicken pieces with about 1/8 tsp. of cayenne prior to cooking the chicken. This is certainly a keeper.

BakinBaby December 22, 2007

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