One-Pan Penne Pasta Verde

Years ago I discovered the joy of cooking pasta right in the sauce. It doesn't work for everything, of course; but any time I can turn something into a one-pan meal, I'm happy!

Then, while I was selecting my favorite organic canned tomato products, I discovered my store had added a new item to the section: organic crushed tomatillos. I was so excited! Right away I thought of two things I just had to make with it: chicken enchiladas and a chicken pasta concoction.

So here's my one-pan chicken pasta concoction. It's nice to get out of my tomato-y pasta rut once in a while! I prefer the mini penne when I can get it. If you use regular penne, you might need to add a few minutes to the cooking time.

Use your own judgement on the jalapeno pepper and crushed red pepper flakes. I like a little heat, but not enough to make my face sweat! Where do you stand on that issue? 

One-Pan Penne Pasta Verde

(Serves 4 to 6)

3 tablespoons extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
1/2 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1/4 cup diced red bell pepper
1 tablespoon chopped jalapeno pepper
3 cups lower sodium chicken broth
1 cup crushed tomatillos (I use Muir Glen organic)
2 packed tablespoons chopped cilantro plus more for garnish
3/4 cup heavy whipping cream
1 pound mini penne pasta, uncooked
8 ounces jack cheese, shredded
2 tablespoons freshly squeezed lime juice

1 In large skillet that has a lid (I use the 12-inch straight-sided All-Clad Stainless 6-Quart Saute Pan) over medium-high heat, heat 2 tablespoons oil until very hot. Add the chicken seasoned with 1/4 teaspoon each salt and pepper, and cook until lightly browned and done, 7 to 10 minutes; remove from skillet.

2 Add 1 tablespoon oil to skillet and cook onion for 4 minutes. Stir in the crushed red pepper flakes, red bell pepper, jalapeno and remaining salt and pepper; cook for 1 minute. 

3 Stir in the broth, tomatillos, cilantro, cream and pasta. Bring to a boil. Reduce heat, cover and simmer for about 14 minutes, until pasta is tender.

4 Over low heat, stir in the chicken, cheese and lime juice for about 3 minutes. Garnish with chopped cilantro.