Fiesta Chicken

• 2 boneless skinless chicken breasts
• 1 tablespoon oil
• 1 (16 ounce) jar chunky salsa
• 8 ounces sour cream
• 8 ounces sharp cheddar cheese, shredded
• 4 ounces uncooked spaghetti

1. In a large deep skillet, cook chicken breasts in 1 tbsp of oil until cooked through and no longer pink.
2. While chicken is cooking --
3. Bring 2 quarts of water to a boil and cook spaghetti 11-13 minutes. If substituting a different pasta for the spaghetti, cook according to package directions.
4. Drain spaghetti and keep warm.
5. When chicken is done, leave in skillet and slightly pull chicken breasts apart into a few larger sized pieces (or bite sized pieces if you prefer) with 2 forks, or use left over chicken cut into bite sized pieces.
6. Add salsa to the skillet, stir and heat through.
7. Stir in Sour Cream, and 1/2 of the cheddar cheese. Warm a minute longer on low heat.
8. Serve over cooked spaghetti, and sprinkle with remaining cheese.

chicken breasts, oil, chunky salsa, sour cream, cheddar cheese, spaghetti

Taken from www.food.com/recipe/fiesta-chicken-166281 (may not work)