In this recipe
-
Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Chicken Chili Verde
Serves 4
20 minutes to assemble
20 minutes to cook
Total time: 40 minutes
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:*
CALORIES: 470
FAT: 12g
CHOLESTEROL: 80mg
SODIUM: 1250mg
CARBS: 56g
PROTEIN: 33g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com