Spaghetti twists with spicy salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Bottled Italian or \"lite\" Italian salad dressing |
| 1 | pounds | Boneless chicken breasts cut into thin strips |
| 4 | teaspoons | Finely chopped fresh cilantro -or- |
| 2 | teaspoons | Dried cilantro; divided |
| ⅛ | teaspoon | Plus |
| ¼ | teaspoon | Ground cumin; divided |
| 1 | medium | Onion; chopped |
| 8 | smalls | Tomatoes; chopped -or- |
| 1 | can | (28-oz) crushed tomatoes |
| 1 | can | (4-oz) chopped green chiles |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Hot pepper sauce |
| 12 | ounces | Spaghetti twists or fusilli pasta; cooked and drained |
| 1 | cup | Finely shredded Monterey Jack or Cheddar cheese (about 3 oz = 1 cup) |
Directions
In large skillet, heat 2 tablespoons Italian dressing and cook chicken with cilantro--1 teaspoon fresh or ½ teaspoon dried--and ⅛ teaspoon cumin until done. Set aside.
Heat an additional 2 tablespoons Italian dressing and cook onion 3 minutes or until almost tender.
Add tomatoes, chiles with their liquid, sugar, hot pepper sauce, remaining ¼ cup Italian dressing and ¼ teaspoon cumin. Bring mixture to a boil.
Simmer about 20 minutes.
Stir in cooked chicken and remaining cilantro. Heat through.
To serve, spoon sauce over pasta and sprinkle with cheese. Yields about 4 servings.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .