Salsa Casera Chicken Pasta

This dish can be spicy, but you can turn down the heat of it easily. Salsa Casera is different from regular salsa because it contains cilantro and bigger chunks of vegetables( and garlic, I believe).
It can me found usually in the latin food section of any super market and is in a small can.
Ingredients:

• 1 Can of Salsa Casera(small)
• 1 Box of Bowtie pasta( we prefer wheat)
• 3 bonless chicken breasts- cubed
• 1 medium size package of Sour cream
• Additional items- a su gusto:

1. Onions
2. Sweet Bell Pepper ( lots of vitamin C, I hear)
3. Minced Garlic
   
4. Tomato sauce

**** The extra items are if you want to weaken the heat, for the kids. Remember, the longer the chicken cooks in the salsa casera the more potent the jalapenos in the salsa are.

Directions:
Start by combining the cubed chicken and salsa casera in pot that you can "stew" them in, I place them together with approx. 1/2 cup of water and bring it to a boil. This would also be the time when you would add diced onions, peppers, and garlic. This will do two things add richer flavor and make more portions.
If you want to make it not so hot you cut the can of salsa casera in half and replace the amount with tomato sauce. Also, you can add more sour cream to turn the heat down.
Let these ingredients boil until chicken is tender(** if you cook too long or let it reduce too much the sauce will be hotter). When it is done take it off the heat and cook your pasta. Once pasta is cooked run cold water over it to stop the cooking process in the pasta. Next return to your chicken an add the sour cream. It will turn a nice pink color, which my girls think is cool, then salt and pepper to taste. Add your pasta and place over heat if needed.
In my family we enjoy this because it is a quick pasta dish and creamy. If you add enough vegetables and pasta, it can feed more people. Also it looks nice( if you are hosting a dinner).
Usually this will feed the seven of us, depending on pasta box size and chicke breast size.


You won't see me using measurements and how much the recipe will yield, too often. I guess I am too A.D.D. to stop long enough to measure every detail( and am usually multi-tasking at the same time). Plus, I think it is more interesting to leave it up to the cook to vary ingredients from time-to-time which will vary the way it tastes each time(just a little).
Tim