Combining Mexican flavors with pasta is a perfect gift to weeknight meals.
Prepare the chicken:
In a large skillet over medium-high heat, warm the oil. Add each piece of chicken to the skillet and season with a good pinch of salt and several grinds of the black pepper. Stirring occasionally, sauté the chicken until just golden, about 5 to 6 minutes.
Boil the pasta water:
Meanwhile, in a medium saucepan, boil the water.
Prepare the sauce:
Add the onions to the skillet and cook for another 5 to 7 minutes until the onions are softened. Next add the garlic, hot sauce, paprika, cumin and hand-crushed Mexican oregano and stir until combined. Then add the tomatoes, liquid smoke, chicken broth and cream. Stir until all the ingredients are combined and let simmer for 3 to 5 minutes until the sauce is thickened.
Prepare the pasta:
Meanwhile, when the pasta water comes to a boil, add a good pinch of salt and add the pasta. Boil for only 3 1/2 minutes.
Finish the dish:
Scoop the pasta directly from the boiling water into the skillet and toss to coat. Remove from the heat and sprinkle the two types of cheese over the pasta until the cheese is just beginning to melt. Taste and add more salt, about 1 tsp.
Serve the pasta:
Scoop a generous amount into four pasta bowls and garnish each dish with cilantro. Serve hot.
Notes: Millet makes for a great lectin free pasta but feel free to use your favorite. Because the skins and seeds of a tomato contain lectins, only use tomato products that practice removing the skins and seeds in their preparation. I like the Pomì brand as I suffer no ill-effects when consuming their Finely Chopped Tomatoes.
Related Recipes: Cinder Hill Chicken Stock
Ingredients
Directions
Prepare the chicken:
In a large skillet over medium-high heat, warm the oil. Add each piece of chicken to the skillet and season with a good pinch of salt and several grinds of the black pepper. Stirring occasionally, sauté the chicken until just golden, about 5 to 6 minutes.
Boil the pasta water:
Meanwhile, in a medium saucepan, boil the water.
Prepare the sauce:
Add the onions to the skillet and cook for another 5 to 7 minutes until the onions are softened. Next add the garlic, hot sauce, paprika, cumin and hand-crushed Mexican oregano and stir until combined. Then add the tomatoes, liquid smoke, chicken broth and cream. Stir until all the ingredients are combined and let simmer for 3 to 5 minutes until the sauce is thickened.
Prepare the pasta:
Meanwhile, when the pasta water comes to a boil, add a good pinch of salt and add the pasta. Boil for only 3 1/2 minutes.
Finish the dish:
Scoop the pasta directly from the boiling water into the skillet and toss to coat. Remove from the heat and sprinkle the two types of cheese over the pasta until the cheese is just beginning to melt. Taste and add more salt, about 1 tsp.
Serve the pasta:
Scoop a generous amount into four pasta bowls and garnish each dish with cilantro. Serve hot.