Mexi Chicken

Chicken

2 large boneless, skinless chicken breasts

1/2 tsp. ancho chili powder

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

salt and pepper

Pasta

2 c. radiatore pasta (measure before it is cooked)

1 Tbl. extra virgin olive oil

1/2 c. onion, finely chopped

1/2 c. green or red bell pepper, chopped

1 1/2 c. half-and-half (I used fat-free)

1/2 c. mild salsa verde (green salsa)

1 c. petite diced tomatoes from a can, undrained

1/4 tsp. ancho chili powder

1/2 - 3/4 tsp. smoked paprika

1/4 c. fresh cilantro, chopped

1 Tbl. cornstarch dissolved in 1 Tbl. cold water

For the chicken: Combine ancho chili powder, smoked paprika, garlic powder, salt and pepper; season both sides of each chicken breast with the rub and set aside for a few minutes to allow the chicken to absorb some of the spices. Then, grill on the George Foreman or cook in a skillet over medium heat until internal temperature registers 165 degrees on an instant-read thermometer.

For the pasta: Cook pasta according to package directions; drain. Meanwhile, heat olive oil in a medium skillet over medium heat. Add the onion and chopped peppers and saute for a few minutes or until tender. Stir in the half-and-half, salsa verde, diced tomatoes, chili powder, smoked paprika and cilantro. Allow to cook, stirring occasionally, until heated through. Add the cornstarch/water mixture and continue cooking until thickened. Stir in the cooked pasta.

To serve: Slice cooked chicken and serve over pasta. Garnish with more cilantro, if desired. Serves: 3-4

Jenn's Notes: This chicken rub has become one of my go-to rubs. It goes great with many other dishes. I have also made this pasta recipe and added cooked sausage and served without chicken and that was great too.

idea from: Picky Palate