Mexican Chicken Pasta Toss

• 1 lb dry pasta
• 2 -3 chicken breasts, cubed
• 1 medium onion, chopped
• 2 -4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 (15 ounce) can diced tomatoes
• 1 cup green salsa
• 1 (4 ounce) can diced green chilies
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon oregano (Mexican preferably, but Italian is fine)
• 1 teaspoon paprika
• 2 dashes hot sauce
• 12 teaspoon salt

1. Put pot of water on to boil for pasta.
2. Heat oil in skillet on medium-high heat.
3. Add onion and garlic and cook until tender.
4. Add chicken, medium high, cooked until no pink remains.
5. Add all remaining ingredients.
6. Bring to boil, then turn down to simmer, 15 minutes.
7. Cook pasta until tender, then drain.
8. Add chicken and sauce to pasta and toss.
9. Sprinkle top with shredded Mexican-blend cheese, if desired.

pasta, chicken breasts, onion, olive oil, tomatoes, green salsa, green chilies, chili powder, cumin, oregano, paprika, hot sauce, salt

Taken from www.food.com/recipe/mexican-chicken-pasta-toss-439930 (may not work)