Spaghetti twists with spicy salsa

4 Servings

Ingredients

Quantity Ingredient
½ cup Bottled Italian or \"lite\" Italian salad dressing
1 pounds Boneless chicken breasts cut into thin strips
4 teaspoons Finely chopped fresh cilantro -or-
2 teaspoons Dried cilantro; divided
⅛ teaspoon Plus
¼ teaspoon Ground cumin; divided
1 medium Onion; chopped
8 smalls Tomatoes; chopped -or-
1 can (28-oz) crushed tomatoes
1 can (4-oz) chopped green chiles
½ teaspoon Sugar
¼ teaspoon Hot pepper sauce
12 ounces Spaghetti twists or fusilli pasta; cooked and drained
1 cup Finely shredded Monterey Jack or Cheddar cheese (about 3 oz = 1 cup)

Directions

In large skillet, heat 2 tablespoons Italian dressing and cook chicken with cilantro--1 teaspoon fresh or ½ teaspoon dried--and ⅛ teaspoon cumin until done. Set aside.

Heat an additional 2 tablespoons Italian dressing and cook onion 3 minutes or until almost tender.

Add tomatoes, chiles with their liquid, sugar, hot pepper sauce, remaining ¼ cup Italian dressing and ¼ teaspoon cumin. Bring mixture to a boil.

Simmer about 20 minutes.

Stir in cooked chicken and remaining cilantro. Heat through.

To serve, spoon sauce over pasta and sprinkle with cheese. Yields about 4 servings.

FROM NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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