Southwest Chicken Pasta Recipe + Wholly Salsa Review and Giveaway!  #foodfunhop

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southwest chicken pasta
Southwest Chicken Pasta Recipe
So what would you make if you were sent a cooler full of delicious salsa? I had one idea, something I’m still going to make later – but my boyfriend had another idea: Southwest Chicken Pasta. A local restaurant stopped making his favorite meal so I set off to recreate it!

As always, my recipes are gluten free, but it can be made with regular products as well.

Wholly Salsa

One of the main ingredients in the recipe is Wholly Salsa. I was sent a cooler FULL of products to review and to choose from to make my recipe. I love that they’re gluten free and the variety they offer. They range from sweet and savory salsas like pineapple to ones that will burn your tongue off. When it comes to salsa I like a bit of a kick and a lot of fresh fruits and veggies – so I tend to stick in the medium range. And that’s exactly what I did for this recipe.  If you haven’t tried Wholly Guacamole or Salsa you really should, they’re made from quality ingredients and have great flavor.

The cooler of wonderfulness was provided to bloggers as part of the Food Fun Hop Event Hosted byShy Babies & Little Inspiration.

This is a relatively quick recipe, you may want to cook the chicken first and put it in a dish with a lid to keep warm while you make your sauce.

Fajita Chicken

Ingredients

  • 1 1/2 lbs of boneless skinless chicken breasts cut into strips
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cider vinegar
  • 1 tbsp soy sauce *Gluten Free (Tamari or another brand)
  • 1 tspn chili powder
  • 1 tspn minced garlic
  • 1 dash hot pepper sauce
  • 1 tbsp vegetable oil

Directions

  1. In a Large zip top back combine Worcestershire suace, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place cut chicken in the sauce and coat well. Marinate for 30 minutes at room temperature, or place in the fridge for a couple hours.
  2. Heat Oil in a large skillet over high heat (tall walls are helpful on your pan so you wont get splattered). Add chicken strips to the pan and saute for about 8 minutes until your chicken is fully cooked.
  3. Place in a dish with a lid and set aside.
Now that the chicken is done, start the pasta of your choice – about 16 oz. I use Trader Joe’s Organic Brown Rice Pasta. But if you don’t have to worry about being gluten free choose your favorite kind! My boyfriend chooses spiral noodles usually since they’ll capture more cheese!

Now onto the main part:

Southwest Cheese Sauce

Ingredients

  • 1 10 oz container of Wholly Salsa of your choice (I went with medium)
  • 1 lb of cheese of your choice (I used Cheddar and Monterey Jack)- shredded. *If you’re gluten free shred or chop it yourself, store bought cheese is covered in gluten!
  • 2 tbsp butter
  • 2 tbsp white rice flour (or all purpose flour for the non-gluten free)
  • 2 cups milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp chili pepper
  • 1 tsp crushed red pepper flakes *Optional for more heat

Directions

  1. In a medium sauce pan melt your button until it just starts to brown. Add in your rice flour, salt, pepper and chilipepper. Stir until the butter is completely mixed into the flour. (You just made a basic roux! woot!) Add in the milk. Stir continuously over medium high heat for 2-3 minutes.
  2. Add in about 1 1/2 cups of your shredded cheese. Stir continuously until cheese is fully melted and incorporated. You will feel the sauce start to tighten at this point. You also have a very basic cheese soup here :).
  3. Add in the complete container of the salsa and stir until well combined. Cook an additional 2-3 minutes.
  4. Add the red pepper flakes in last or top with them if you choose to add them!

Serve over your pasta of choice and top with your fajita chicken, remaining shredded cheese and maybe even a dollop of sour cream! Just a little bit of spice but yummy! Remember to salt and pepper to your liking or add in additional spices if you like heat!

Let me know if you make it and if you like it! 🙂

Don’t forget to visit the other blogs involved in the Recipe Hop from June 30th to July 14th for more chances to win some great Wholly products!

Find Wholly Guacamole online: 
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Wholly Salsa Products were received in order to facilitate this review and giveaway, but all opinions are 100% my own.

Southwest Chicken Pasta Recipe + Wholly Salsa Review and Giveaway!  #foodfunhop

Southwest Chicken Pasta Recipe + Wholly Salsa Review and Giveaway!  #foodfunhop

Ingredients

  • 1 1/2 lbs of boneless skinless chicken breasts cut into strips
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cider vinegar
  • 1 tbsp soy sauce *Gluten Free (Tamari or another brand)
  • 1 tspn chili powder
  • 1 tspn minced garlic
  • 1 dash hot pepper sauce
  • 1 tbsp vegetable oil
  • 1 10 oz container of Wholly Salsa of your choice (I went with medium)
  • 1 lb of cheese of your choice (I used Cheddar and Monterey Jack)- shredded. *If you're gluten free shred or chop it yourself, store bought cheese is covered in gluten!
  • 2 tbsp butter
  • 2 tbsp white rice flour (or all purpose flour for the non-gluten free)
  • 2 cups milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp chili pepper
  • 1 tsp crushed red pepper flakes *Optional for more heat

Instructions

  1. In a Large zip top back combine Worcestershire suace, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place cut chicken in the sauce and coat well. Marinate for 30 minutes at room temperature, or place in the fridge for a couple hours.
  2. Heat Oil in a large skillet over high heat (tall walls are helpful on your pan so you wont get splattered). Add chicken strips to the pan and saute for about 8 minutes until your chicken is fully cooked.
  3. Place in a dish with a lid and set aside.
  4. In a medium sauce pan melt your button until it just starts to brown. Add in your rice flour, salt, pepper and chili pepper. Stir until the butter is completely mixed into the flour. Add in the milk. Stir continuously over medium high heat for 2-3 minutes.
  5. Add in about 1 1/2 cups of your shredded cheese. Stir continuously until cheese is fully melted and incorporated. You will feel the sauce start to tighten at this point. You also have a very basic cheese soup here :).
  6. Add in the complete container of the salsa and stir until well combined. Cook an additional 2-3 minutes.
  7. Add the red pepper flakes in last or top with them if you choose to add them!
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54 COMMENTS

  1. I love the idea on the Wholly Salsa site about using it as a sauce over meatballs, but I’d go one step further and serve the salsa covered meatballs inside sandwich rolls. Yum.

  2. What a perfect recipe. Always have this stuff on hand. Thankfully kroger cheeses quit using gluten coating

  3. You know, I am definitely going to make your Southwestern Chicken Pasta, but I would also make soft tacos, maybe an enchilada casserole, some grilled shrimp with the pineapple salsa YUM

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