Wednesday, April 11, 2012

Mexican Chicken Pasta Dinner

To tell you the truth, I wasn't super crazy about this meal at all.  I just didn't love the flavor and if I'm going to eat a pasta dish with cream in it I want really love it!  Corey on the other hand LOVED it.  So I say make it if it looks good to you and let you be the judge! 

veggies cooking


baked with cheese over the top

Mexican Chicken Pasta Dinner
adapted from Picky Palate
yields 9x13 baking dish

1 lb pasta of your choice
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
3-4 chicken breasts
olive oil
1 onion, diced
3-4 garlic cloves, minced
1 cup finely chopped sweet peppers (I used 1 orange bell pepper)
1 1/2 cups Salsa Verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream (I used half & half)
1/4 cup fresh chopped cilantro
Shredded cheese

Preheat oven to 350 degrees F.

Cook pasta according to package directions.  While pasta is cooking, place spices in a small bowl, stirring to combine.  Sprinkle over both sides of chicken, then rub.  Heat 2 tablespoons oil in Dutch oven or large pot over medium heat.  Add chicken cooking until browned on both sides and cooked through, about 6 minutes each side.  Place chicken on a plate to the side.

Heat 2 tablespoons oil in same pan over medium heat.  Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes.  Add salsa, tomatoes, cream and cilantro, stirring to combine. 

Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

Cut chicken into slices and mix into pasta.  Pour pasta into 9x13 inch baking dish.  Sprinkle cheese over the top and broil in the oven until cheese is melted.

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