Chicken pasta in mexican mole sauce
4 servings
Ingredients
| Quantity | 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 |
| Salt and pepper | ||
Directions
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