Salsa Verde Chicken Pasta

• 1 pound boneless, skinless chicken breasts
• 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 to taste (about A1/2 teaspoon each)
• 1A1/2 cups pepper jack cheese, shredded

1. Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
2. Add the broth, salsa verde, cream, uncooked pasta, 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.
3. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining A1/2 cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes.
4. Serve and enjoy!! :)

chicken breasts, olive oil, chicken broth, salsa verde, heavy whipping cream, penne pasta, salt, pepper

Taken from www.epicurious.com/recipes/member/views/salsa-verde-chicken-pasta-58387393 (may not work)