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Pasta With Fajita Style Chicken And Tomatillo Tomato Salsa

Fettuccine.Inn's picture
Ingredients
  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
  Sugar 1 Teaspoon
  Finely chopped fresh cilantro leaves 3 Tablespoon
  Pasta 1 Pound, cooked, drained
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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