Ingredients

The following ingredients have 7 Servings
  • 12 ounces rotini pasta (cooked)
  • olive oil
  • 1-1/2 pounds chicken breast (cubed)
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup butter
  • 1/4 cup flour
  • 14 ounces evaporated milk
  • 2 cups Monterey Jack cheese (shredded)
  • 1-1/2 cups salsa verde
  • 1/2 teaspoon cumin
  • 1/4 cup cilantro (chopped)

Instruction

  • Cook the pasta in boiling, salted water until done.
  • Drain.
  • Set aside.
  • Season the chicken with salt, garlic powder, and smoked paprika.
  • Set aside.
  • Heat the olive oil in a heavy frying pan.
  • Add the chicken and cook until the chicken is 160F in the center.
  • Remove the chicken from the frying pan and set aside.
  • Melt the butter in the heavy frying pan.
  • Add the flour and cook, stirring constantly, for 2 minutes.
  • Add the evaporated milk and whisk until smooth and no lumps remain.
  • Simmer, stirring constantly, until the mixture thickens.
  • Add the cheese and stir until smooth.
  • Add the salsa verde and cumin.
  • Taste and adjust seasonings.
  • Stir the chicken into the sauce.
  • Finally stir in the rotini pasta and the cilantro.
  • Sprinkle with more cilantro before serving.