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Chicken Mole Casarecce

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Chicken Mole Casarecce

40 minutes total

Latino Italian Fusion Series Recipe

Collezione Cassarecce pasta is no longer available in the US. Barilla® Gemelli or Barilla® Penne can be substituted for Cassarecce pasta.

Ingredients

Serves 6

1 Box Barilla® Collezione Casarecce
1 Jar Barilla® Traditional Tomato Sauce
3 Cups Chicken Thigh Meat, Boneless, Skinless
2 Tablespoons Sesame Seeds, Toasted
Fresh Cracked Black Pepper
3 Tablespoons Canola Oil
1 Tablespoon Garlic, Minced
2 Tablespoons Chili Powder
1 Teaspoon Ground Cumin
1 Teaspoon Cinnamon, Ground
1 Cup Low-Sodium Chicken Broth
½ Cup Semisweet Chocolate Chips, Mini
2 Tablespoons Almond Autter
¼ Cup Cilantro, Fresh, Chopped
8 Fresh lime wedges
½ Cup Queso Fresco

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large pot of water to a boil; cook the pasta according to the directions, drain.

Step 2

In a small skillet over low heat, add sesame seeds and stirring until golden and fragrant, about 2 minutes.

Step 3

Season chicken with kosher salt and pepper.

Step 4

In a large skillet, heat 2 tablespoons of canola oil over medium heat.

Step 5

Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.

Step 6

Reduce heat to medium; add the remaining oil, garlic, chili powder, cumin, and cinnamon to the pan.

Step 7

Cook, stirring, until fragrant, about 30 seconds; add tomato sauce, broth, chocolate chips, chicken broth and almond butter; stir to combine.

Step 8

Bring to a simmer; reduce heat to medium-low, return the chicken to the pan and turn to coat with the sauce. Season to taste with salt and pepper.

Step 9

Simmer until the chicken is cooked through, about 5 minutes more.

Step 10

To assemble the pasta, mix pasta with about ½ of the mole sauce and place on platter; top pasta with remaining sauce and sliced chicken breast.

Step 11

Garnish with chopped cilantro, sesame seeds, queso fresco and lime wedge.

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