In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Chicken Chili Verde
This classic Mexican dish blends well with rice pasta. It’s a tasty gluten free meal.
Yield
Serves 4
Time
20 minutes to assemble
20 minutes to cook
Total time: 40 minutes
Ingredients
- 1/2-16 oz box (8 oz) Notta Pasta Linguine
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 4 large cloves garlic, finely minced
- 1 1/4 lbs skinless boneless chicken breast, diced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon coriander
- 1/4 teaspoon crushed red pepper
- 1 cup chicken broth
- 1-8 oz can chopped green chilies
- 1 bunch scallions, chopped
- 1/2 cup fresh chopped cilantro
- Optional: fresh chopped tomatoes
DIRECTIONS
>>48<<
- Put a large pot of salted water on to boil.
- In a large nonstick skillet, heat oil over medium heat. Add onion and garlic. Sauté until almost soft.
- Add chicken. Sauté 2 - 3 minutes.
- Add cumin, salt, black pepper, coriander and crushed red pepper. Sauté 1 minute, stirring well so the spices don't burn.
- Add chicken broth and green chilies. Bring to a boil. Immediately reduce heat and simmer gently for 10 minutes.
- Meanwhile, boil Notta Pasta according to directions on box. Drain, rinsing quickly. Add drained pasta, scallions and cilantro to chicken. Mix well.
- Transfer to your favorite pasta dish and garnish with tomatoes.
Chicken Chili Verde
Nutrition Facts:*
CALORIES: 470
FAT: 12g
CHOLESTEROL: 80mg
SODIUM: 1250mg
CARBS: 56g
PROTEIN: 33g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
