INGREDIENTS
•
kosher salt
•
1 lb. penne
•
1 tbsp. extra-virgin olive oil
•
2 boneless skinless chicken breasts
•
Freshly ground black pepper
•
1 small white or yellow onion, chopped
•
3 cloves garlic, minced
•
1 c. salsa verde
•
1/3 c. low-sodium chicken broth
•
2 tbsp. freshly chopped cilantro, plus more for garnish
•
1 1/2 c. shredded Monterey Jack, divided
•
3/4 c. shredded yellow cheddar