Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups (750 mL) of cold water into the pan ensuring that the water covers the pasta.
Turn on the burner to high and set your timer to 10 minutes. Optional: add about 1/2 teaspoon (3 mL) of salt to taste.
Cook on high, stirring regularly, until most of the water is absorbed, about 10 minutes but may vary by stove. With about 3 minutes left, add chicken broth, Tomato & Basil sauce, chipotle sauce, chicken and hominy. Stir to combine.
Remove the skillet from the heat. Portion out into bowls and top with onion, radish and cilantro. Garnish with lime.
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