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Ingredients

• kosher salt
• 1 lb. penne
• 1 tbsp. extra-virgin olive oil
• 2 boneless skinless chicken breasts
• Freshly ground black pepper
• 1 small white or yellow onion, chopped
• 3 cloves garlic, minced
• 1 c. salsa verde
• 1/3 c. low-sodium chicken broth
• 2 tbsp. freshly chopped cilantro, plus more for garnish
• 1 1/2 c. shredded Monterey Jack, divided
• 3/4 c. shredded yellow cheddar

Instructions

1. Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.
2. In a large skillet over medium-high heat, heat oil. Add chicken and season generously with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest, 5 minutes, then dice.
3. To skillet add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add salsa verde, chicken broth, and cilantro and simmer 3 minutes. Stir in 1 cup Monterey Jack and cheddar and let melt, 1 minute, then add cooked chicken and penne and stir until totally combined. Top with remaining Monterey Jack and bake until melty, 10 minutes.
4. Garnish with cilantro and serve.