The spicy sweet flavor from mole goes wonderfully with pasta.

Chicken Mole Pasta
Write a review
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For the mole
  1. 1/4 cup chicken broth
  2. 1/4 cup raisins
  3. 1 corn tortilla, sliced
  4. 1/3 cup blanched, sliced almonds
  5. 2 tablespoons cocoa powder
  6. 1 tablespoon ancho chile powder
  7. 1/2 teaspoon red chili flakes
  8. 1 tablespoon neutral oil
  9. 1 plum tomato, halved
  10. 1/2 of 1 small onion
  11. 2 garlic cloves
  12. 1/2 teaspoon sugar
  13. juice from 1/2 lime
  14. 2 teaspoon apple cider vinegar
  15. 1/2 teaspoon kosher salt
  16. 1/4 teaspoon freshly ground pepper
For the pasta
  1. 2 cups Barilla Collezione pasta
  2. 1 red bell pepper
  3. 3/4 cup corn
  4. 1/2 cup Greek yogurt
  5. 1 chicken breast, cooked and shredded
  6. cilantro, for garnish
  1. Heat the chicken broth to almost boiling in a small bowl.
  2. Add the raisins and stir.
  3. Let soak.
  4. In a skillet over high heat, add the sliced corn tortilla, almonds, cocoa powder, chile powder, and red chili flakes.
  5. Toast while stirring constantly until fragrant, about 3-5 minutes.
  6. Remove from the pan, and place in a blender or food processor.
  7. Next, add the oil to the pan, and then add the tomato, onion and garlic.
  8. Char until nicely browned all over.
  9. Peel the garlic.
  10. Add the garlic, onion, and tomato to the blender or food processor.
  11. Turn the blender or food processor on low, and stream in the raisin-chicken broth mixture.
  12. Add the remaining ingredients
  13. sugar, lime juice, cider vinegar, salt and pepper.
  14. Taste, and adjust salt if necessary.
  15. Puree the mole until very smooth it may take 5 minutes to puree the almonds.
  16. When smooth, transfer to a small dish.
  17. You will have 1 cup of mole.
  18. Next, bring a medium pot of water to boil for the pasta.
  19. Once boiling, add 1 tablespoon of salt to the water followed by the Collezione pasta.
  20. Cook the pasta for 13 minutes, or until al dente.
  21. Drain.
  22. Meanwhile, place the red pepper on a direct glass flame (or under the broiler) to char the skin.
  23. Once it is mostly blackened, place it in a bowl and cover it with plastic wrap to steam for 10 minutes.
  24. Peel the thin skin off the pepper, and slice the pepper.
  25. Next, char the corn in a skillet (I use the same pan I toasted the spices in).
  26. To assemble the pasta, mix the pasta with 1/2 cup of mole, the Greek yogurt, red pepper, corn, and shredded chicken.
  27. Garnish with cilantro and extra yogurt, if desired.