Salsa Verde Pasta

• 1 lb ground pork (or you can use chicken too)
• 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 (about 1/2 teaspoon each)
• 1 1/2 cups monterey jack pepper cheese, shredded
• 1 bell pepper, chopped (either yellow or red for a pop of color)
• 1 (14 ounce) can black beans (rinsed and drained)

1. Brown ground pork, or chicken until no longer pink drain fat and set aside. Add the broth, salsa verde, cream, uncooked pasta, black beans, 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.
2. Turn off the heat, then add the pork, bell pepper, and cheese to the skillet. Stir until smooth and creamy you want the bell pepper to have some crunch to it. Top with green onions or avacado.

ground pork, olive oil, chicken broth, salsa verde, heavy whipping cream, penne pasta, salt, monterey jack pepper cheese, bell pepper, black beans

Taken from www.food.com/recipe/salsa-verde-pasta-534808 (may not work)