Barilla
Chicken Mole Casarecce
Latino Italian Fusion Series Recipe
Ratings
- Prep
- Cook
- Skill
- Accomplished
Ingredients 6 Servings
Ingredients for 6 people
- 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 butter
- ¼ cup cilantro, fresh, chopped
- 8 fresh lime wedges
- ½ cup queso fresco
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Instructions
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Bring a large pot of water to a boil; cook the pasta according to the directions, drain
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In a small skillet over low heat, add sesame seeds and stirring until golden and fragrant, about 2 minutes
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Season chicken with kosher salt and pepper
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In a large skillet, heat 2 tablespoons of canola oil over medium heat
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Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate
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Reduce heat to medium; add the remaining oil, garlic, chili powder, cumin, and cinnamon to the pan
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Cook, stirring, until fragrant, about 30 seconds; add tomato sauce, broth, chocolate chips, chicken broth and almond butter; stir to combine
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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
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Simmer until the chicken is cooked through, about 5 minutes more
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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
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Garnish with chopped cilantro, sesame seeds, queso fresco and lime wedge
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