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Chicken pasta dish is quick, easy

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By Sarah Fritschner | Tuesday, October 03, 2006 |

THE COURIER-JOURNAL Chicken breasts or boneless pork can be used in this pasta dish with a Southwest flavor.

I sometimes resent those people who tell me if I have a well-stocked pantry a great dinner is just moments away.

Then they give me a list of 57 things to include in a well-stocked pantry, including limes and anchovies and three kinds of olives.

Still, there’s usually a box of pasta in there, and we always have a back-up jar of salsa. So my in-adequate pantry begins to yield some ideas for a quick dinner, even if it does require that inevitable trip to the supermarket.

And you know those recipes that say, “This is a lot of trouble but worth it?”

Well, this dish is practically no trouble at all, and it’s still delicious. Fast food can be. Substitute boneless pork for the chicken if you have it, or you would rather.

Fast Lane list: Penne, chicken, oregano, bell peppers, salsa, sour cream, cilantro (optional), Cheddar cheese, zucchini.

Southwest Chicken Pasta

3 teaspoons salt

12 ounces penne pasta

1 pound boneless, skinless chicken breast (or thighs)

1 teaspoon dried oregano

2 red bell peppers

3 tablespoons olive oil

16 ounces (about 2 cups) salsa (your desired spice level)

1 cup low-fat (not nonfat) sour cream

1/4 to 1/2 cup fresh cilantro, optional

1 cup shredded Cheddar cheese

Bring a large pot of water to boil. Add 2 and one-half teaspoons salt and the penne. Cook according to package directions.

Sprinkle chicken with remaining and one-half teaspoon salt and oregano. Cut the chicken across the short side to create slivers.

Stem and core red peppers. Cut into thin slivers.

Heat olive oil in a wide skillet over high heat. When the oil is very hot, add chicken. Spread it out in a single layer. Then add peppers. Cook without stirring about five minutes — you would like the chicken to brown a little bit. If it seems as if it will burn, stir. Add salsa, stir and cook five minutes more, or until chicken pieces are cooked through.

Remove from heat. Stir in sour cream. Spoon cooked penne into a serving bowl or on plates. Top with chicken mixture. Sprinkle with cilantro, if using, and cheddar cheese. Serve with pan-fried zucchini. Serves four.

The Fast Lane column describes menus for busy cooks, using a minimum of ingredients and allowing express checkout at the supermarket. Flour, sugar, salt, pepper and oil or butter are presumed to be staple ingredients at home.