Chicken pasta in mexican mole sauce

Yield: 4 servings

Measure Ingredient
½ pounds Dried fettuccine
½ pounds Chicken breasts skinned and boned
½ cup Prepared mole sauce
½ cup Heavy cream
½ cup Chopped cilantro
\N \N Salt and pepper

1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8-9 min. Drain well.

2. Meanwhile, cut the chicken into 1-inch pieces.

3. Heat the mole sauce in a large frying pan over medium heat until bubbling, 1-2 min. Add the chicken and stir to coat with the sauce.

Cook, stirring occasionally, 2 min. Add the cream and cook, stirring occasionally, 4 min.

4. Add the pasta and toss. Add the cilantro, season with salt and pepper to taste and toss well. Serve hot.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott

ISBN 0-688-13475-0

pg 115

Submitted By DIANE LAZARUS On 12-29-95

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