First off- notice anything different? Like how the photos aren’t gimicky (sorry Instagram) cell phone photos, but ones taken with a real DSLR? That would be because I finally bought one!! I am now the proud owner of a slightly-used Nikon D40, and I couldn’t be more excited. Sure, I’ll miss the cute little filter and “tilt shift” options, but I have a real lens that can ZOOM. Exciting, I know.
If you decide to skip reading whatever it is I decided to go on about in this post before the actual recipe, do know one thing: although the original recipe came from Kraft Foods (the back of a package of shredded cheese, specifically), what I have posted here is not at all scary and processed.
I might even be as bold as to say it’s pretty good, cheap, and ultimately not all that unhealthy. Sure, there’s pasta, but that could easily be swapped out for whole wheat pasta, rice, brown rice, or just skipped entirely if you’re trying to avoid carbs.
- The images show a double recipe, as I was cooking for 10 people- normally I just serve it out of the skillet, as the name suggests, to 4-5 people. It also reheats really well.
- Omit the cayenne if you don’t like a lot of heat
- I made the salsa from scratch, using my favorite salsa recipe, because I had a lot of time on my hands. When that isn’t the case, I’ve used plenty of bottled ones, even the Tostito’s one, and it turns out well
- Again, with the time on my hands, I used some of the salsa (the recipe above produces a ton) to marinate the chicken for a couple of hours before cooking it. If you do this, make sure to separate the chicken and discard the marinated salsa before cooking, otherwise your chicken won’t brown very well.
Salsa Chicken Skillet
1 lb. boneless skinless chicken breasts, diced into 1” cubes
Salt and Pepper, to taste
1/2 tsp ground cayenne
1/2 tsp ground cumin
A few dashes of Cholula, or any other hot sauce (optional)
1 1/4 cups salsa
1 large green pepper, cut into thin strips, then cut in half
1 cup shredded cheese
1 cup orzo pasta
- Cook pasta as directed on package.
- Heat a large, nonstick skillet sprayed with cooking spray on medium-high heat. Add the chicken and season with salt, pepper, cayenne and cumin. Cook until lightly browned, about 4-5 minutes.
- Stir in salsa and peppers, and add the hot sauce, if using. Simmer on medium-low heat, stirring occasionally, 10 minutes or until chicken is done.
- Drain the pasta. Add to chicken mixture, and mix until evenly coated
- Remove the skillet from heat. Sprinkle cheese on the top, Cover with a pot lid or piece of aluminum foil and let stand for a couple of minutes, or until cheese is melted.
- Serve warm, with extra salsa, hot sauce, or whatever additions (I love a bit of fresh avocado or a lightly dressed salad) you like on the side.