Cilantro Pasta With Blackened Chicken In Ancho Chile, Garlic Sauce
|Boneless chicken breast strips||450 Gram|
|Oregano powder||3 Milliliter|
|Basil powder||3 Milliliter|
|Thyme powder||3 Milliliter|
|Onion powder||3 Milliliter|
|Garlic powder||5 Milliliter|
|Cayenne pepper||1 Milliliter|
|Black pepper||1 Milliliter|
|White pepper||1 Milliliter|
|Chili powder||5 Milliliter|
|Olive oil||60 Milliliter|
|Ancho chili||3 , minced|
|Garlic||3 Clove (15 gm), minced|
|Tomato puree||500 Milliliter|
Process the pasta.
Cut into desired shape.
Blend all the seasoning together.
Reserve 1 tbsp (15 ml) of seasoned blend.
Dust the chicken with the seasonings.
Heat 3 tbsp (45 ml) of oil in a skillet to very hot.
Fry the chicken a few strips at a time for 2 minutes per side.
Once complete reserve hot.
Heat the remaining oil in a sauce pan.
Saute the chili and garlic, add the tomato puree and remaining seasoning.
Simmer 20 minutes.
Cook the pasta al dente in a large kettle of boiling water.
Drain the pasta and toss with sauce.
Top with chicken strips and serve.