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This is one of my favorites, from a small, family restaurant here in Phoenix. It features pasta fried in salsa with grilled salsa chicken covered in an awesome fundito sauce.

Step 1: Ingredients

The ingredients you will need are as follows

Boneless Skinless Chicken
Extra Wide Pasta
Salsa

For the Fundito sauce
Heavy Whipping Cream
Cream Cheese
Sour Cream
Your choice of White Cheese
1 pkg of powdered Ranch Dressing mix

Step 2: Prep Work

Before you start you will need to marinate the chicken in the salsa. Just place the chicken in a ziplock bag with enough salsa to cover it (it doesn't take much) and place in the fridge for a couple of hours.
About an hour before you plan on starting to cook you will want to cook the pasta, following the package directions. Once cooked drain the pasta and rinse in cold water. Place the pasta in the refrigerator to cool. (The secret to frying pasta is to do it with cold pasta, otherwise it will fall apart)

Step 3: Making the Fundito

To make the Fundito sauce you combine equal parts of the cheese, cream cheese, cream and sour cream in a microwave safe dish. Melt the ingredients, stirring every couple of minutes. It should take 6 to 8 minutes. Once it is all melted, add some of the dry ranch dressing mix. I never measure but I use about 1/2 a packet to 32 oz of sauce. Then mix the sauce with a hand blender until smooth and creamy.
You can make the sauce early and reheat it when ready to serve. The Fundito is also good with tacos, burritos and Cool Ranch Doritos.

Step 4: Grill the Chicken

Umm... Grill the chicken. If your not sure how to grill chicken then maybe you should try a simpler recipe.

Step 5: Make the Pasta

While the chicken is grilling you can make the pasta. Take the pasta out of the refrigerator. If it's sticking together you can run it under warm water to loosen it up. Heat a good non-stick frying pan with some olive oil or non-stick spray. Add the pasta and pour in some salsa. Add enough to completely cover the pasta. Fry the pasta, stirring occasionally, until the pasts begins to get crispy.

Step 6: Finish

Once everything is done cooking, put some of the pasta on a plate, cut up the chicken and place on top of the pasta. Finish off with some sauce and enjoy.
of course i love that place!
WHAT RESTRAUNT?!?!
Via De Los Santos <br>9120 N Central Ave <br>Right in the heart of Sunnyslope, hands down my favorite mexican restaurant. <br> <br>Mike
This was a unique kind of dish that I never had seen before so I checked it out, but bottled salsa! A spice mix from an envelope with a bunch of crap in it! You can do better than that. Salsa: Cut up toms, onions, cilantro, jalapeños and sqeeze a lime on it! Spice: Garlic, Parsley, Dill Pasta: 1.5 cups flour, 2 eggs, some salt and enough water to bring it together. Let it rest for an hour, roll it out and cut with a pizza cutter, cook for 4 minutes. That's cooking, not assembling, can't you even grate your own cheese? You seem to have some imagination and taste, why not try real food instead of factory food?
Like I said, I'm a lazy cook. Most of my prep work comes from opening cans. Now I can appreciate the joy some people feel from making food from scratch and I know the payoff of all that work is in more than just the taste of the meal, but I'm not that type of person. I get the same feeling of accomplishment from more mechanical creations, as opposed to culinary creations, but more power to you if that's the route you want to go. You get props from me. Mike
I love anything Mexican. This sounds really good! You made the instructions very easy and plain, so much so that I think my daughter could breeze through it without a problem, and she doesn't cook!
Thanks. I'm a pretty lazy cook my self so I stick to the easy recipes. Mike

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