Salsa Verde Chicken Pasta

Salsa Verde Chicken Pasta
Serves 6
Pasta on your Grill? With the Big Green Egg® it's not only possible, it's delicious!
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  1. 3 boneless, skinless chicken breasts, cubed
  2. 1½ tbsp olive oil
  3. 3 tomatillos, chopped
  4. 1 large white onion, chopped
  5. 1 large red bell pepper, chopped
  6. 1½ tsp paprika
  7. Salt and pepper to taste
  8. 3 cups uncooked rigatoni or rotini pasta
  9. 2¼ cups chicken broth (low sodium)
  10. 1½ cups salsa verde
  11. 4 tbsp chopped cilantro (save more for garnish)
  12. 5 ounces cream cheese
  13. 1 lime, juiced
  14. Diced avocado for topping
  1. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
  2. Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.
  3. Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.
  4. Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.
  5. Top with diced avocado and cilantro
  1. Serves 6
  2. ©Copyright 2017 Big Green Egg®
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