Spanish Chicken and Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 127 milligrams
- Sodium
- 1100 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 4 grams
- Protein
- 51 grams
- Sugar
- 7 grams
- Total: 40 min
- Active: 30 min
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.