Recipe courtesy of Pam's Midwest Kitchen Korner


2 tablespoons olive oil

3 large tomatillos, husked and quartered

1 onion, chopped (about 1 cup)

3 garlic cloves, minced

½ cup chicken stock

1 (14-ounce) can fire-roasted diced tomatoes, undrained

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon seasoned pepper

1 teaspoon chili powder

1 pound boneless, skinless chicken thighs

1 teaspoon chipotle purée

8 ounces uncooked extra wide egg noodles


Preheat oven to 350°.

Place olive oil in IP (skillet) on medium high heat.  

Add tomatillos and cook until browned; add onions and garlic, and cook until browned, about 3 minutes.

Add chicken stock and stir.

Add tomatoes with their juice, oregano, salt, pepper and chili powder, stir to combine.

Transfer the tomato mixture to a casserole dish that has been coated with cooking spray.

Add chicken and chipotle purée, stir well.

Place lid on dish and cook until chicken is cooked through and tomato mixture has thickened.

Meanwhile, cook noodles in boiling water according to package directions.

After cooking, transfer chicken to a plate and pull it into bite-size pieces.  Return to tomato mixture and combine.

Transfer chicken and tomatoes to serving bowl.

Serve over cooked noodles or with tortilla shells.