Shelly's Recipe

TEX-MEX CHICKEN AND PASTA

Category: Pasta - Chicken

8 oz spinach or regular fettuccine, cooked al dente, drained, reserving 1 cup cooking water
1 lb boneless, skinless chicken breasts
2 medium yellow squash, sliced
1 medium red bell pepper, cored, seeded and chopped coarse
1 lb jar salsa
1/4 cup minced coriander
1 tsp each chili powder and ground cumin
1/2 tsp dried oregano, crumbled
1/8 tsp ground red pepper
1 cup shredded sharp cheddar cheese or Monterey jack cheese

Cooked pasta and add chicken with it. Boil squash and pepper in a large covered saucepan until tender. Drain and transfer to a bowl and cover with foil. Add salsa and spices to sauce; simmer, stirring occasionally, for 5 minutes. Drain.

Transfer chicken to a cutting board; return pasta to kettle; cover and keep warm. Cut chicken into strips. Mix chicken and squash to the salsa mixture and simmer; uncovered, stirring occasionally for 5 minutes. If sauce seems too thick, add some of the pasta water. Pour sauce over fettuccini and toss. Sprinkle with cheese.