Best Salsa Chicken Pasta Recipes

Easy Cheesy Salsa Chicken Pasta Recipe - (4.8/5) image

Provided by SemiDomesticatedMama

Number Of Ingredients 7

2 cups chopped, cooked chicken
16 oz jar of chunky salsa
16 oz tomato sauce
1/2 cup water
2 cups shredded Mexican blend cheese
6oz pkg French Fried Onions
1 box favorite pasta

Steps:

1. Cook pasta as directed on package. Drain and return to pot. 2. Add chicken, salsa, tomato sauce, water, and shredded cheese to drained pasta; stir to combine. 3. Pour into 13×9 baking dish sprayed with cooking spray. 4. Sprinkle with French Fried Onions. 5. Cover with foil and bake at 350 for 20 minutes. 6. Uncover and cook additional 10 minutes.

Provided by Sackville

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

4 -5 fresh and juicy tomatoes, chopped (preferrably vine-ripened)
3 cloves garlic, minced
1 small onion, chopped
3 -4 large button mushrooms, sliced
1 tablespoon hot sauce
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon fresh parsley
1/8 cup water
1/4 cup of your favourite cooked salsa
1 chicken breasts, cooked and diced or 1 cup quorn pieces (vegetarian substitute)
2 teaspoons olive oil
fresh ground black pepper
parmesan cheese
pasta

Steps:

Heat oil in a frying pan and sauté the onions and mushrooms until soft, about two minutes.
Add the water, tomatoes (with all their seeds and juice), garlic, oregano, basil, parsley and hot sauce.
Simmer over low heat for 6-10 minutes or until tomatoes are soft and enough water has evaporated to form a relatively thick sauce.
Add salsa and chicken.
Simmer until heated through.
Cook pasta of your choice (I like fusilli or penne) until al dente.
Serve sauce over hot pasta, top with parmesan cheese and freshly ground black pepper.

Nutrition Facts : Calories 255.2, Fat 12.2, SaturatedFat 2.8, Cholesterol 46.4, Sodium 444.1, Carbohydrate 19.7, Fiber 5.5, Sugar 9.8, Protein 19.9

SALSA VERDE CHICKEN PASTA image

Yield 5 Servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
2 cups low-sodium chicken broth
1 cup salsa verde
1 cup heavy whipping cream
3 cups uncooked penne pasta
Salt and pepper to taste (about Â½ teaspoon each)
1Â½ cups pepper jack cheese, shredded

Steps:

Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining Â½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

Salsa Chicken Pasta image

Provided by Vicki Bishop

Categories Chicken

Time 1h5m

Number Of Ingredients 5

6-8 slice unbreaded frozen chicken tenderloins
1-16 oz jar of black bean & roasted white corn salsa
2 Tbsp oil or butter
1 pkg taco seasoning mix
1 box pasta of choice

Steps:

1. Thaw chicken tenders,cut up in chunks & marinate in salsa over nite.
2. Next day: melt butter or oil in large skillet on medium heat, add cut-up tenders & salsa, cook until tender.
3. Add taco seasoning mix, bring to a boil, turn down heat & let simmer.
4. Mean while, cook pasta until al dente, when pasta is done cooking, drain well & add chicken-salsa mixture, tossing lightly until pasta is coted with sauce.
5. Serve while hot with garlic bread...ENJOY!!!!!