Chicken Ole Pasta

(4 Ratings)
Recipe Yield: 4 Servings


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves cut into 1/4-inch strips
  • 1 garlic clove, pressed
  • 1/2 teaspoon chili powder
  • 1-1/4 cups water
  • 3/4 cup milk
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 1 (4.9 ounce) package PASTA RONIĀ® Sour Cream & Chive
  • 1 (4 ounce) can mild chopped green chiles
  • 1/3 cup sliced pitted ripe olives
  • Salsa
  • Optional Ingredients: chopped cilantro, crumbled tortilla chips.

Preparation Steps

  1. Heat oil in a large skillet over medium-high heat until hot. Add chicken, garlic and chili powder; cook and stir 4 to 5 minutes or until chicken is no longer pink. Remove from skillet; set aside.
  2. In same skillet, bring water, milk and margarine to a boil. Reduce heat to medium.
  3. Slowly stir in pasta and Special Seasonings. Boil uncovered 10 minutes, stirring frequently. Stir in chicken, green chiles and olives. Let stand 5 minutes.
  4. Serve with salsa. Sprinkle with cilantro and tortilla chips, if desired.