Ingredients
1
tablespoon vegetable oil
1/2
cup chopped onion
1
teaspoon chopped garlic
3 1/2
cups water
1/2
cup medium green salsa verde (from 16-oz jar)
1
can (4.5 oz) Old El Paso™ chopped green chiles
8
oz uncooked penne pasta (about 2 1/2 cups)
1
package (1 oz) Old El Paso™ original taco seasoning mix
4
oz cream cheese, cubed (from 8-oz package)
1
cup shredded Mexican cheese blend (4 oz)
2
cups chopped cooked chicken
2
tablespoons chopped fresh cilantro leaves
Diced tomatoes, sliced green onion, if desired
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.
