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Cilantro Pasta With Blackened Chicken In Ancho Chile, Garlic Sauce

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  Cilantro pasta 1
  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
  Salt 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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes

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Average: 4.2 (14 votes)
Cilantro Pasta With Blackened Chicken In Ancho Chile, Garlic Sauce Recipe