Mexi-Chicken Dinner

I cook with chicken a lot and am always looking for some different ways to use it.  I came across this chicken pasta meal and it was a great way to switch up a normal chicken dinner.

Cook the pasta according to package directions, drain and run under cold water.  Set aside.  I cut two chicken breasts into quarters.  Place ancho pepper, garlic powder, salt and pepper in a small bowl and combine.  Sprinkle over both sides of the chicken and rub into the meat.

Heat two tablespoons of olive oil in a large pan over medium heat.  Add the chicken and cook until browned on both sides.

They will cook around six minutes on each side.  Place in an oven safe dish and cook for around 25 minutes at 350 degrees F.

While the chicken is cooking heat the remaining two tablespoons of olive oil in a large pan over medium heat.  Add onions, garlic, sweet peppers and cook until tender, around five minutes. 

I bought this salsa verde from Whole Foods and it worked perfectly.

Add salsa, tomatoes, cream and cilantro stirring to combine.

Add the cooled pasta to the cooking sauce.  Reduce heat to low, stirring often.

When the chicken is cooked through remove and cut into slices.  Spoon pasta onto a plate and top with slices of chicken breast.  This dish has a lot to offer, and is jam packed with great flavors.  The sauce isn't really thick, but it still works great.  The spices that are rubbed on the chicken are a little spicy but very delicious.  I had enough for dinner for two and leftovers for two, and I was happy to eat it twice.  Enjoy!

Mexi-Chicken Dinner

Adapted from Picky Palate

Serves 4-6

1 lb pasta

1/4 teaspoon anho chile pepper

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 chicken breasts

4 tablespoons olive oil

1 cup finely chopped white onion

1 tablespoon minced garlic

1 cup finely chopped sweet peppers

1 1/2 cups salsa verde

1 cup diced tomatoes

1/2 cup heavy cream

1/4 cup chopped cilantro

Preheat oven to 350 degrees F.

Cook pasta according to package directions.

Drain, run under cold water, and set aside.

Place ancho pepper, garlic powder, salt and pepper in a small bowl and combine.

Sprinkle over both sides of the chicken and rub.

Heat 2 tablespoons oil in a large pan over medium heat. 

Add chicken, cooking until both sides are browned.

Place in an oven safe pan and place in the oven for around 25 minutes.

While chicken is cooking, heat the remaining two tablespoons in a large pan.

Add onions, garlic and sweet peppers, cooking until tender.

Add salsa, tomatoes, cream and cilantro, stirring to combine.

Add cooled pasta to the sauce.

Reduce heat to low, stirring often.

When chicken is cooked through and cut into slices.

Spoon pasta onto serving plates and top with slices of chicken breasts.