Salsa Verde Chicken Pasta

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.

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