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Salsa Pasta with Chicken & Blueberries Recipe

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This recipe for Salsa Pasta with Chicken & Blueberries is from Auger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Packs of Dried Noodles of Choice
1 Can Diced Tomatoes
1 Can Tomato Sauce
1 Can Tomato Paste
1 c. Fresh Salsa
1 c. Minced Cilantro
½ c. Blueberries
½ Diced Green Pepper
½ Bag Frozen Corn
¼ Diced Yellow Onion
2 Tbs. Basil
2 Tbs. Oregano
2 Tbs. Parsley
2 Tbs. Garlic Powder
2 Tbs. from Black Peppercorn Grinder
2 Tbs. Olive Oil
2 Tbs. Red Wine Vinegar
2 Drops of Rosemary Essential Oil
1 tsp. Cayenne Pepper
1 Blended Jalapeño (Optional)
1 c. Mexican Cheese Mix
1 Tbs. Butter
2 Boneless Chicken Breasts

Directions:
Directions:
Boil water in pot with olive oil, add spaghetti/noodles, strain in colander when ready.
In a frying pan, sauté chicken with butter on medium until no longer pink, use spices while cooking.
In a saucepan, cook onion, corn, peppers, jalapeño, essential oils, and vinegar. Add diced tomatoes, sauce, paste, salsa, and cilantro. Reduce heat and simmer uncovered for 15 minutes. Include blueberries during final 3 minutes.
Serve over pasta with cut chicken and sprinkle cheese on top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 Minutes

 

 

 

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