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Chicken Mole Pasta

Chicken Mole Pasta

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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

For the mole

  • 1/4 cup chicken broth
  • 1/4 cup raisins
  • 1 corn tortilla sliced
  • 1/3 cup blanched sliced almonds
  • 2 tablespoons cocoa powder
  • 1 tablespoon ancho chile powder
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon neutral oil
  • 1 plum tomato halved
  • 1/2 of 1 small onion
  • 2 garlic cloves
  • 1/2 teaspoon sugar
  • juice from 1/2 lime
  • 2 teaspoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

For the pasta

  • 2 cups Barilla Collezione pasta
  • 1 red bell pepper
  • 3/4 cup corn
  • 1/2 cup Greek yogurt
  • 1 chicken breast cooked and shredded
  • cilantro for garnish

Instructions

  • Heat the chicken broth to almost boiling in a small bowl.
  • Add the raisins and stir.
  • Let soak.
  • In a skillet over high heat, add the sliced corn tortilla, almonds, cocoa powder, chile powder, and red chili flakes.
  • Toast while stirring constantly until fragrant, about 3-5 minutes.
  • Remove from the pan, and place in a blender or food processor.
  • Next, add the oil to the pan, and then add the tomato, onion and garlic.
  • Char until nicely browned all over.
  • Peel the garlic.
  • Add the garlic, onion, and tomato to the blender or food processor.
  • Turn the blender or food processor on low, and stream in the raisin-chicken broth mixture.
  • Add the remaining ingredients
  • sugar, lime juice, cider vinegar, salt and pepper.
  • Taste, and adjust salt if necessary.
  • Puree the mole until very smooth it may take 5 minutes to puree the almonds.
  • When smooth, transfer to a small dish.
  • You will have 1 cup of mole.
  • Next, bring a medium pot of water to boil for the pasta.
  • Once boiling, add 1 tablespoon of salt to the water followed by the Collezione pasta.
  • Cook the pasta for 13 minutes, or until al dente.
  • Drain.
  • Meanwhile, place the red pepper on a direct glass flame (or under the broiler) to char the skin.
  • Once it is mostly blackened, place it in a bowl and cover it with plastic wrap to steam for 10 minutes.
  • Peel the thin skin off the pepper, and slice the pepper.
  • Next, char the corn in a skillet (I use the same pan I toasted the spices in).
  • To assemble the pasta, mix the pasta with 1/2 cup of mole, the Greek yogurt, red pepper, corn, and shredded chicken.
  • Garnish with cilantro and extra yogurt, if desired.
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