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Southwest Chicken Pasta

Serves 4


1 tablespoon salt
8 oz bow-tie noodles
1 tablespoon vegetable oil
1 onion, diced
1 lb boneless, skinless chicken thighs
2 tablespoons chopped green olives
14 oz tomatoes with green chiles
8 oz canned tomato sauce
1/4 teaspoon red pepper flakes
1 cup shredded extra-sharp Cheddar cheese


  1. Fill a large pot with water, add salt and bring to a boil. Once boiling, add noodles. Cook until al dente, about 10 minutes.
  2. Meanwhile, heat oil in wide skillet. Add onion. Cook over medium-high heat, stirring occasionally, until wilted and golden, about 5 minutes.
  3. As onions cook, cut chicken into small pieces. Add to skillet and cook 2 or 3 minutes, stirring. Add olives, tomatoes with chiles, tomato sauce and red pepper. Cook 5 minutes on low heat.
  4. When noodles are done, drain well. Combine noodles and chicken mixture and stir to combine. Top dish with shredded Cheddar cheese.
Season: Fall