INGREDIENTS
1 lb
boneless (, skinless chicken breasts, cut into 1 inch cubes)
1/2 tsp
salt
1/4 tsp
black pepper
2
Tbls olive oil
2 cups
chicken stock
1 cup
salsa verde
1 4 ounce can
diced green chilies
1 cup
half and half or milk
3 cups
penne pasta
1 1/2 cups
Monterey jack cheese (, shredded)