Southwest Chicken Pasta - cooking recipe

Ingredients

3 teaspoons salt
12 ounces penne pasta
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
1 teaspoon dried oregano
2 red bell peppers, cut into thin strips
3 tablespoons olive oil
16 ounces salsa (about 2 cups at your desired spice level)
1 cup sour cream
1/4 cup fresh cilantro, chopped (optional)
1 cup cheddar cheese, shredded

Preparation

Bring a large pot of water to a boil.
Add 2 1/2 tsp of salt and penne to the boiling water. Cook according to package directions.
Sprinkle the chicken with the remaining 1/2 tsp of salt and the oregano.
Cut the chicken across the short side to create strips.
Heat the olive oil in a wide skillet over high heat.
When the oil is hot, add the chicken.
Spread it out into a single layer.
Then add the sliced peppers.
Cook without stirring for about 5 min - you would like the chicken to brown a little bit. If it seems as if it will burn, stir it.
Add the salsa, stir and cook for about 5 more min or until the chicken is cooked through.
Remove the skillet from the heat.
Stir in the sour cream.
Spoon cooked penne into a serving bowl or onto plates.
Top with the chicken mixture.
Sprinkle with chopped cilantro, if desired, and a little of the shredded cheese.