This is one of the dishes I made with some of the salsa verde I made. This was really simple to make. I added in a head of broccoli to up the veggies but it was a lovely way to use up some of my salsa.
Salsa Verde Chicken Pasta (from Kevin and Amanda)
2 tbsp oil
500ml chicken stock
250ml salsa verde
250ml single cream
300g penne pasta
salt and pepper
100g Montery jack cheese, shredded
Season the chicken with salt and pepper. Heat the oil in a large frying pan over a medium-high heat. When the oil is very hot, add the chicken. Cook for 5 mins, until golden brown, flipping once halfway through. Remove to a plate and set aside.
Add the stock, salsa verde, cream, pasta, salt and pepper to the frying pan. Stir to combine and bring to a boil. Reduce heat to low, cover and simmer for 15 mins.
Turn off the heat, then add the chicken and 75g of the cheese to the pan. Stir until smooth and creamy. Top with remaining 25g cheese and put under the grill for about 3 mins until golden brown and bubbly. Serve.