Pasta with Fajita Style Chicken and Tomatillo Tomato Salsa
|Olive oil||2 Tablespoon|
|Lemon juice||1⁄2 Tablespoon|
|Lime juice||1⁄2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Garlic cloves||3 Medium, finely chopped|
|Green chiles||2 Small, finely chopped|
|Boneless skinless chicken breasts||1 Pound, trimmed of all visible fat|
|Red onion||1 Small, coarsely chopped|
|Green bell pepper||1 Small, coarsely chopped|
|Ripe firm tomatoes||3⁄4 Pound, cored and coarsely chopped|
|Firm ripe tomatillos||1⁄2 Pound, husked, cored, and coarsely chopped|
|Finely chopped fresh cilantro leaves||3 Tablespoon|
|Pasta||1 Pound, cooked, drained|
In a mixing bowl, stir 1 tablespoon of the oil with the lemon and lime juices, the oregano, 1 garlic clove, and 1 chile.
Add the chicken breasts and turn them in the mixture; leave them to marinate for about half an hour.
Remove the broiler tray and spray it lightly with nonstick cooking spray.
Preheat the broiler without the tray.
Put the chicken on the tray and broil it until golden, about 7 minutes per side.
While the chicken is broiling, make the salsa.
In a large skillet or saucepan, heat the remaining oil with the remaining garlic and chile over moderate heat.
When they sizzle, add the onion and green pepper and saute for 2 to 3 minutes.
Then add the tomatoes, tomatillos, and sugar and continue sauteing for 7 to 10 minutes until the sauce is thick but still slightly liquid.
As soon as the chicken is done, cut it crosswise into 1/2-inch-wide strips.
Spoon the sauce over cooked pasta, top with the chicken, and sprinkle with cilantro.