Fiesta Chicken

photo by gailanng




- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon oil
- 1 (16 ounce) jar chunky salsa
- 8 ounces sour cream
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces uncooked spaghetti
directions
- In a large deep skillet, cook chicken breasts in 1 tbsp of oil until cooked through and no longer pink.
- While chicken is cooking --
- Bring 2 quarts of water to a boil and cook spaghetti 11-13 minutes. If substituting a different pasta for the spaghetti, cook according to package directions.
- Drain spaghetti and keep warm.
- When chicken is done, leave in skillet and slightly pull chicken breasts apart into a few larger sized pieces (or bite sized pieces if you prefer) with 2 forks, or use left over chicken cut into bite sized pieces.
- Add salsa to the skillet, stir and heat through.
- Stir in Sour Cream, and 1/2 of the cheddar cheese. Warm a minute longer on low heat.
- Serve over cooked spaghetti, and sprinkle with remaining cheese.
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Reviews
-
Muy bien! We had this as our entree for our Mexican-themed dinner at home, and it was a huge hit with everyone in my family. It has just the right amount of "heat", and was just packed with flavor. I wouldn't change a thing about this recipe. (But I bet it would be great over plain white rice, too.) Thanks for sharing your recipe, Brenda. Made for ZWT5.
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