southwest skillet ziti
Quick and easy.
No Image
prep time
20 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 teaspoons chopped jalapeno or serrano pepper
- 1/3 cup fresh cilantro, chopped
- 1/3 cup sliced ripe olives
- 1/2 cup basil pesto (prepared or homemade)
- 1/2 cup evaporated milk or heavy cream
- 1/4 cup cotija cheese, crumbled
- 3 cups dry ziti pasta
- 1 tablespoon olive oil
- 1 1/2 pounds chicken tenders
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
How To Make southwest skillet ziti
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Step 1Bring a large pot of water to a boil.
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Step 2In small bowl, combine the jalapeno peppers, cilantro, olives, pesto, milk, and cotija cheese; set aside.
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Step 3Cook the pasta in the boiling water. When al dente, drain, reserving 1/4 cup pasta cooking liquid.
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Step 4Meanwhile, heat the olive oil in a large skillet and add the chicken. Stir fry over medium high heat until light brown.
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Step 5Add onion, garlic, and peppers and stir fry until chicken is thoroughly cooked and peppers are crisp tender.
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Step 6Add cooked and drained pasta along with pesto mixture and enough pasta cooking liquid to make a sauce.
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Step 7Cook and stir for 1-2 minutes until heated through.
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