Salsa Veracruz with Chicken & Hatch Green Chile Pa
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
1 lb. Pappardelle’s Hatch Chili Pappardelle
1/3 cup fresh squeezed lime juice
1 large red onion, diced
3 cups Roma tomatoes, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded and finely diced
12 stuffed green olives, thinly sliced
2 tablespoonscapers
1 tablespoon Bella Sol California Extra Virgin Olive Oil
2 tablespoons cilantro, minced
Cilantro sprigs and lime wedges for garnish
3/4 lb. boneless, skinless chicken breasts, sliced into bite-sized pieces
Instructions
Instructions-
1. Pour lime juice into a saucepan. Add tomatoes, onions and garlic. Cover and simmer 8-10 minutes over medium heat.
2. Remove cover and add jalapeno pepper, olives and capers. Simmer uncovered 3 minutes longer.
3. Stir in olive oil. Add chicken pieces and poach gently until done, about 7–10 minutes. Stir in cilantro once chicken is done.
4. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 10-12 minutes). Drain and place into a large, shallow, pre-heated serving bowl. Ladle sauce over pasta, garnish with cilantro sprigs and lime wedges. Serve immediately.
Originally Submitted
8/26/2015
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