Chicken Mole Casarecce

Latino Italian Fusion Series Recipe

  • Prep
  • Cook
  • Skill


Ingredients for 6 people

  • 1 box Barilla® Collezione Casarecce pasta
  • 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 jar traditional tomato sauce 
  • 1 cup low-sodium chicken broth
  • ½ cup semisweet chocolate chips, mini
  • 2 tablespoons almond butter
  • ¼ cup cilantro, fresh, chopped
  • 8 fresh lime wedges
  • ½ cup queso fresco


  1. 1
    Bring a large pot of water to a boil; cook the pasta according to the directions, drain
  2. 2
    In a small skillet over low heat, add sesame seeds and stirring until golden and fragrant, about 2 minutes
  3. 3
    Season chicken with kosher salt and pepper
  4. 4
    In a large skillet, heat 2 tablespoons of canola oil over medium heat
  5. 5
    Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate
  6. 6
    Reduce heat to medium; add the remaining oil, garlic, chili powder, cumin, and cinnamon to the pan
  7. 7
    Cook, stirring, until fragrant, about 30 seconds; add tomato sauce, broth, chocolate chips, chicken broth and almond butter; stir to combine
  8. 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
  9. 9
    Simmer until the chicken is cooked through, about 5 minutes more
  10. 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
  11. 11
    Garnish with chopped cilantro, sesame seeds, queso fresco and lime wedge

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