1 lb. penne
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Freshly ground black pepper
1 small white or yellow onion, chopped
3 cloves garlic, minced
1 c. salsa verde
1/3 c. low-sodium chicken broth
2 tbsp. freshly chopped cilantro, plus more for garnish
1 1/2 c. shredded Monterey Jack, divided
3/4 c. shredded yellow cheddar
Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.
In a large skillet over medium-high heat, heat oil. Add chicken and season generously with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest, 5 minutes, then dice.
To skillet add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add salsa verde, chicken broth, and cilantro and simmer 3 minutes. Stir in 1 cup Monterey Jack and cheddar and let melt, 1 minute, then add cooked chicken and penne and stir until totally combined. Top with remaining Monterey Jack and bake until melty, 10 minutes.
Garnish with cilantro and serve.