Mexi-Chicken Campanelle Dinner

Can you say yumm?

I got home late from work tonight and cooking dinner was the last thing I wanted to do. I’m glad I changed my mind because this dish was AMAZING!

For the first time, I seared the chicken on the stovetop and then baked it for 20 minutes. Tim and I could both taste the difference – crispy on the outside and juicy on the inside.

The flavorful rub on the chicken really makes this meal what it is. The mexican flavor tossed in the pasta and crispy, moist chicken is the perfect combination. It really is as good as it looks.

Mexi-Chicken Campanelle Dinner

  • 1 lb campanelle pasta (They didn’t have campanelle noodles at the store, so I went with whole wheat bow-tie)

  • 1/4 Tsp Ancho Chile Pepper

  • 1/4 Tsp Smoke Paprika

  • 1/4 Tsp Garlic Powder

  • 1/4 Tsp Sea Salt

  • 1/4 Tsp Course Brind Black Pepper

  • 1 1/2 lbs (fryer) chicken breast with rib meat

  • 4 Tbsp extra virgin olive oil (separated)

  • 1 Cup finely chopped white onion

  • 1 Tbsp minced garlic

  • 1 Cup finely chopped sweet peppers

  • 1 1/2 Cups Salsa Verde, mild

  • 1 Cup petite diced tomatoes from can

  • 1/2 Cup heavy cream

  • 1/4 Cup fresh chopped cilantro

Preheat oven to 350 degrees F.

Cook pasta according to package directions, drain and run under cold water to stop cooking.

Place chile pepper, smoke paprika, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 Tbsp oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and combine cooking for 25 minutes.

While chicken is cooking, heat 2 Tbsp oil in another dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a spring of cilantro if desired.

Now, dig in!

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Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  


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