Wicked Tex-Mex Chicken or Turkey Pasta

*yep, that's my picture... Of my dinner. ;)

Wicked Tex-Mex Chicken

I was always told not to go to the grocery store when hungry. I suppose it's sound advice; going to the grocery store hungry often leads to impulse purchases, and they're not usually healthy choices! 

However, one trip on an empty stomach inspired me to make this wicked tex-mex chicken, which has become a pasta staple in our house. 

What you need:

1 lb skinless boneless chicken or turkey, cubed
1 (16 oz) container of Garden Fresh "Jack's Special" medium salsa (the best salsa ever. If you can't get this one, any fresh-made salsa would probably work)
2.5 servings bowtie pasta
1/2 cup shredded cheese (I used Kraft Mexican four cheese)
2 T olive oil

What you do:

Set water to boil for pasta. Add pasta. Cook it. You know how this works. I try to cook the pasta simultaneously with the chicken, so everything is ready at the same time. Once your pasta is done, strain and set aside. Don't let it dry out. 

Heat oil in a frying pan on med-high heat.

Add chicken or turkey. Cook until sealed on all sides. 

Turn heat down to medium.

Add 1/2 the package of salsa. Stir with the chicken. Simmer until chicken turkey is fully cooked. 

Remove everything from heat. In a casserole dish, stir salsa and chicken or turkey together with pasta. Add half the remaining salsa from the package and stir it all together. Sprinkle with cheese. You can eat it now...
or...

...put the casserole under the broiler until the cheese starts to bubble. 

Once bubbled to your liking, remove the casserole from the heat and let it rest for 5 minutes. 

Eat it. Praise me silently (or not) throughout the meal. The great thing about this dish is that it's absolutely delish as a leftover, hot or cold. :)