"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

MaMa Mia Salsa Chicken Recipe

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This recipe for MaMa Mia Salsa Chicken, by , is from The Olson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Olson
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Salt for cooking the pasta
8 oz. angel hair pasta
1 lb. boneless skinless chix breasts
2 tsp. olive oil
1 lg. onion
4 cloves fresh garlic
1/3 c. fresh parsley leaves
1 can Italian-style diced tomatoes
2 T. lemon juice

Directions:
Directions:
1. Start cooking the past in lightly salted water. You will have to watch this as you do the other stuff.

2. Meanwhile, heat the oil in a skillet over medium heat. Peel and coursly chop the onion, adding them to the skillet while you chop. Cook until the onion begins to soften, about 3 minutes or so.

3. Cut the chicken into bite sized pieces adding them to the skillet while you cook. Cook, stirring frequently until the chicken is no longer pink inside. Remove skillet from heat.

4. Peel the garlic and chop the best you can then put it in the blender with the parsley, tomatoes and lemon juice.

5. Return the skillet to medium heat. Add the tomato salsa and stir to coat the chicken. Cook just until the sauce begins to bubble, about 3 or 4 minutes.

6. Drain the pasta and divide it among 4 plates. Top it with the chicken and salsa and serve immediately

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I double this recipe and when Corey is home I triple it. I rarely have any leftover. It is one of our favorites.

 

 

 

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