4 chicken breasts (boneless, skinless)
1 tub fresh salsa (your favorite)
1 (16 oz.) box angel hair pasta
1-2 cups sharp shredded cheddar cheese
grated Parmesan cheese, for sprinkling
olive oil

MARINATE:

Trim chicken breast halves of fat (if desired). Rinse them well and pat dry with paper towels.

Using a fork; pierce the breasts many times trying to go all the way through, on both sides.

Spray a medium casserole dish with non-stick cooking spray (Pam). Spoon just enough salsa on the bottom of the dish to coat it. Place each breast in the dish laying in single layer. Spoon a generous amount of salsa over the top of each breast coating well. Cover with Saran or plastic wrap and refrigerate for at least overnight and up to two days.

Note: The longer you marinate the more flavorful and tender they will be.

BAKE:

Remove from refrigerator one hour prior to baking. Preheat oven to 350°F.

Remove cover and bake at 350°F for 25 to 35 minutes. Baking time will vary depending upon how thick the breast are.

When the salsa is bubbling and the breast done generously sprinkle cheddar cheese over the top, turn oven off and leave in oven until cheese is melted.

When chicken is almost done, prepare pasta.

PASTA:

Bring a large pot of water to a boil. Break pasta in half and pour into boiling water. Stir constantly until vigorously boiling, reduce heat and cook until desired doneness. Drain and drizzle with olive oil.

SERVE:

Pour pasta into each serving dish.

Spoon baking dish juices over individual pasta portions on each plate and garnish with Parmesan cheese. You can serve with fresh salsa tossed in with pasta as well.

Serves 4.

Submitted by: NEK