Ingredients
- 2 cups cooked shredded chicken
- 12 oz pasta (penne or rigatoni)
- 1 cup salsa verde
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
Method: Indirect cooking
- Set the EGG for indirect cooking at 350°F/177°C.
- Cook pasta according to package instructions and drain.
- In a large bowl, mix salsa verde, cheese, sour cream, salt, and pepper.
- Add cooked pasta and shredded chicken, stirring to combine.
- Transfer mixture to a baking dish and cook on the EGG for 20 minutes.
- Garnish with diced tomatoes and cilantro before serving.
