In this recipe

Chicken Chili Verde

Chicken Chili Verde Recipe
This classic Mexican dish blends well with rice pasta. It’s a tasty gluten free meal.

Serves 4


20 minutes to assemble
20 minutes to cook
Total time: 40 minutes

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
2 tablespoons extra virgin olive oil
1 large onion, diced
4 large cloves garlic, finely minced
1 1/4 lbs skinless boneless chicken breast, diced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon coriander
1/4 teaspoon crushed red pepper
1 cup chicken broth
1-8 oz can chopped green chilies
1 bunch scallions, chopped
1/2 cup fresh chopped cilantro
Optional: fresh chopped tomatoes
1. Put a large pot of salted water on to boil.
2. In a large nonstick skillet, heat oil over medium heat. Add onion and garlic. Sauté until almost soft.
3. Add chicken. Sauté 2 - 3 minutes.
4. Add cumin, salt, black pepper, coriander and crushed red pepper. Sauté 1 minute, stirring well so the spices don't burn.
5. Add chicken broth and green chilies. Bring to a boil. Immediately reduce heat and simmer gently for 10 minutes.
6. Meanwhile, boil Notta Pasta according to directions on box. Drain, rinsing quickly. Add drained pasta, scallions and cilantro to chicken. Mix well.
7. Transfer to your favorite pasta dish and garnish with tomatoes.

Chicken Chili Verde

Nutrition Facts:*



FAT: 12g 


SODIUM: 1250mg 

CARBS: 56g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Chicken Chili Verde

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