Cilantro Pasta With Blackened Chicken In Ancho Chile, Garlic Sauce Recipe
Ingredients
| 1 Cilantro Pasta | ||
| Boneless chicken breast | 450 Gram | |
| 3 ml each of oregano, basil, thyme, onion powder, | ||
| Garlic powder | 5 Milliliter | |
| 1 ml each of cayenne pepper, black pepper, white pepper | ||
| Chili powder | 5 Milliliter | |
| Salt | 5 Milliliter | |
| Olive oil | 60 Milliliter | |
| 3 minced ancho chilies | ||
| Garlic | 3 Clove (5gm), minced | |
| Tomato puree | 500 Milliliter | |
Directions
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.
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.
Chef
