Mexi-Chicken Pasta
Yesterday was one of those days that was jam packed with plans. But the day started to unravel before it even really started. On the schedule: a morning meeting, allergy shots, lunch with a friend, and an afternoon of errands and productivity around the house, all while The Littlest Apple spent a fun day with his grandparents.
What actually occurred? The morning meeting was cancelled. The Littlest Apple threw up on me. He complained about having a headache for the first time EVER in his life.  I cancelled The Littlest Apple’s fun day with the grandparents. We got in the car, running late already for his last minute doctor’s appointment, only to discover the gas tank was empty and in need of gas. The pediatrician took one look in his nose and throat and diagnosed him with a sinus infection and strep throat (she even went so far as to say that his throat looked really awful…no swab test required. I’m feeling super guilty that I had NO CLUE he was that sick!). Lunch plans were cancelled. I had a carpal tunnel flare up preventing me from gripping a pen or typing. Productivity came to a screeching halt. I made a huge smoky burned mess in the oven while cooking dinner. I went to bed without doing the dishes. Oh, and last night I realized that I forgot to go get my allergy shots.
I am giving myself a huge pat on the back for being very go-with-the-flow about it. I am NOT a go-with-the-flow person so that was a big accomplishment. Which is good, because that’s about all I accomplished yesterday. Ha!
All of that to say…..”Things are nutty around here. I haven’t had time to work on the longer blog posts I had planned for this week. Here’s a recipe post I had ready to go.”
How’s that for a recipe intro?
I LOVED the sauce in this recipe, and I think it would be delicious with chicken, shrimp, beef, OR pork. It’s just that good. Ours was a bit on the spicy side, so I’ve included some adjustments to the recipe below. Just make sure you find some salsa verde that is labeled “mild.” I’d also suggest using every last bit of the dry rub on the meat for the bigger flavor. This one’s definitely a keeper!
Mexi-Chicken Pasta
adapted from Picky Palate
Ingredients:
- 1 lb pasta (original recipe used campanelle, I used spaghetti, any will work)
- 1/4 teaspoon ancho chile pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon coarse grind black pepper
- 1 1/2 lbs boneless skinless chicken breast
- 4 tablespoons extra virgin olive oil, divided
- 1 cup finely chopped white onion
- 1 tablespoon minced garlic
- 1 cup finely chopped sweet peppers (I used one banana pepper)
- 1 cups Salsa Verde, mild
- 1 cup petite diced tomatoes from can
- 1 cup heavy cream
- 1/4 cup fresh chopped cilantro
Preheat oven to 350 degrees F.
Cook pasta according to package directions, drain and run under cold water to stop cooking.
Place ancho pepper, smoked paprika, garlic powder, salt and pepper into 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, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.
While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot 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.
When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.
