Grease an 8" or 9" square pan with cooking spray and line with parchment.
In a large bowl using a hand mixer, beat butter, sugar, and vanilla until smooth. Add flour and salt and beat until combined. Stir in 1 cup mini chocolate chips.
In a large bowl, mix together sweetened condensed milk and melted white chocolate, then fold into cookie dough mixture. Pour into prepared pan and top with remaining 1/4 cup mini chocolate chips.
Refrigerate until fudge is firm, about 2 hours. Remove from pan by lifting edges of parchment paper and cut into squares.
2 tbsp. freshly chopped cilantro, plus more for garnish
1 1/2 c. shredded Monterey Jack, divided
3/4 c. shredded yellow cheddar
Instructions
Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.
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.
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.
Save Recipe