Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 small poblano peppers, seeds + stems removed and thinly sliced
  • 4 small cubanelle peppers, seeds + stems removed and thinly sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups cooked pasta, any kind you like
  • 1/2 cup pasta water reserved from the cooking process
  • 2 cups shredded cooked chicken
  • 1/2 cup sour cream
  • 1 1/2 cups shredded monterrey jack cheese
  • 1 cup jarred salsa verde
  • 4 ounces canned green chiles
  • lime wedges and cilantro for serving

Instruction

  • In a large ovenproof skillet, heat the olive oil, onion, peppers, and garlic over medium-high heat for 3-5 minutes until soft and lightly browned.
  • Add the pasta, chicken, reserved pasta water, sour cream, salsa verde, canned chiles, and 1 cup of the cheese to the vegetable mixture. Stir together and taste; add salt, pepper, or more salsa verde to your preference. The mixture should be slightly soupy.
  • Top the skillet with the rest of the cheese. Broil (if the dish is already hot) or bake at 400F for 20-30 minutes until the dish is bubbly and the cheese on top has browned.
  • Serve hot with cilantro and lime wedges. Enjoy!