| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces angel hair pasta, broken into 2-inch pieces, or fideos
- 1 15-ounce can fire-roasted diced tomatoes
- 2 1/4 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 1/2 onion, chopped
- 1 poblano chile pepper, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 2 tablespoons chopped fresh parsley
- 2 tablespoons crumbled queso fresco cheese
Instructions
- Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.
- Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.
- Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.
- Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.
Nutrition Facts
| Calories | 590 |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 127 milligrams |
| Sodium | 1100 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 4 grams |
| Protein | 51 grams |
| Sugar | 7 grams |
Reviews
I was really nervous about making this so I did a test run before cooking it for my family. I used two 14″ cast iron skillets. Turned out way better than I expected. I would not recommend high heat for the first step with a cast iron pan. Took less than two minutes (maybe only one) to toast the pasta before some started turning black. I combined the chicken broth, tomatoes, salt, and pepper and warmed slightly in microwave before adding to pasta and added in small portions. I also used fetta cheese instead of fresco because I had it on hand. Great substitute.
Toasted the pasta more than shown in their photo. This was quite yummy!