Name: Spanish Chicken and Pasta
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 8 ounces angel hair pasta, broken into 2-inch pieces, or fideos; 1 15-ounce can fire-roasted diced tomatoes; 2 1/4 cups low-sodium chicken broth; Kosher salt and freshly ground pepper; 1 1/2 pounds skinless, boneless chicken breasts; 3 tablespoons extra-virgin olive oil; 1/2 onion, chopped; 1 poblano chile pepper, chopped; 2 cloves garlic, minced; 1/4 teaspoon ground cumin; 2 tablespoons chopped fresh parsley; 2 tablespoons crumbled queso fresco cheese

Directions

Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.
Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.
Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.
Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.

Photograph by Ryan Dausch

Spanish Chicken and Pasta

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