Chicken Ole Pasta
1 tablespoon vegetable oil
1 lb boneless, skinless chicken breast cut into 1/4-inch strips
1 garlic clove, pressed
1/2 teaspoon chili powder
1-1/4 cups water
3/4 cup milk
2 tablespoons margarine, butter or spread
1 (4.9 ounce) package PASTA RONI® Sour Cream & Chive
1 (4 ounce) can mild chopped green chiles
1/3 cup sliced pitted ripe olives
Optional Ingredients: chopped cilantro, crumbled tortilla chips.
1.Heat oil in a large skillet over medium-high heat until hot. Add chicken,garlic and chili powder; cook and stir 4 to 5 minutes or until chicken is no longer pink. Remove from skillet; set aside.
2.In same skillet, bring water, milk and margarine to a boil. Reduce heat to medium.
3.Slowly stir in pasta and Special Seasonings. Boil uncovered 10 minutes, stirring frequently. Stir in chicken, green chiles and olives. Let stand 5 minutes.
4.Serve with salsa. Sprinkle with cilantro and tortilla chips, if desired