Title: Spaghetti Twists with Spicy Salsa
Categories: Poultry
Yield: 4 Servings

1/2 c Bottled Italian or "lite"
-Italian salad dressing
1 lb Boneless chicken breasts cut
-into thin strips
4 ts Finely chopped fresh
-cilantro -or-
2 ts Dried cilantro; divided
1/8 ts Plus
1/4 ts Ground cumin; divided
1 md Onion; chopped
8 sm Tomatoes; chopped -or-
1 cn (28-oz) crushed tomatoes
1 cn (4-oz) chopped green chiles
1/2 ts Sugar
1/4 ts Hot pepper sauce
12 oz Spaghetti twists or fusilli
-pasta; cooked and drained
1 c Finely shredded Monterey
-Jack or Cheddar cheese
-(about 3 oz = 1 cup)

In large skillet, heat 2 tablespoons Italian dressing and cook chicken
with cilantro--1 teaspoon fresh or 1/2 teaspoon dried--and 1/8 teaspoon
cumin until done. Set aside.

Heat an additional 2 tablespoons Italian dressing and cook onion 3 minutes
or until almost tender.

Add tomatoes, chiles with their liquid, sugar, hot pepper sauce, remaining
1/4 cup Italian dressing and 1/4 teaspoon cumin. Bring mixture to a boil.
Simmer about 20 minutes.

Stir in cooked chicken and remaining cilantro. Heat through.

To serve, spoon sauce over pasta and sprinkle with cheese. Yields about 4
servings.

FROM NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.