1 lb chicken breast
2 Tbsp olive oil
1 cup diced yellow onion
2 Tbsp minced garlic
6 oz diced green chiles (I use medium hotness)
10 oz can green chile verde sauce
1/2 cup Pace Picante Sauce (again I use medium)
2 cups uncooked spiral pasta
1 cup water
4 oz cream cheese cubed and softened to room temperature (can use fat free)
1 cup Monterrey Jack cheese (shredded)
Cute chicken into approximately 1 inch cubes season with salt and pepper. Set aside.
Heat oil in a large skillet over medium heat.
Add onions and cook until translucent and tender.
Add chicken and cook until no longer pink
Add garlic and cook until fragrant.
Add green chiles, chile verde sauce, picante sauce and uncooked pasta. Mix well and bring to a boil.
Reduce heat to low and cover with a lid and simmer for 20 minutes.
After 20 minutes remove lid and add cream cheese; stir until melted and well incorporated.
Remove from heat
Sprinkle shredded Monterrey Jack cheese over the top and cover with a lid for about 5 minutes to allow cheese to melt.
Serve garnished with chopped green onion or more diced chiles.
I serve mine with slices of fresh avocado seasoned with salt and pepper.