Best Pasta Verde Recipes

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PASTA VERDE



Pasta Verde image

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

Provided by Yoly

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 43m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package spaghetti
2 poblano peppers
1 ½ cups Mexican-style sour cream
¼ cup water
3 tablespoons chopped fresh cilantro
2 cubes vegetable bouillon
2 garlic cloves, peeled
1 ½ teaspoons ground black pepper
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon fresh cilantro leaves, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
  • Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
  • Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Nutrition Facts : Calories 747.8 calories, Carbohydrate 90.1 g, Cholesterol 124.3 mg, Fat 36.2 g, Fiber 5.3 g, Protein 19.5 g, SaturatedFat 22.1 g, Sodium 87.4 mg, Sugar 7.2 g

SQUID INK PASTA WITH ALLIOLI VERDE



Squid Ink Pasta with Allioli Verde image

Squid provides bold color and sophisticated flavor to this updated take on the traditional Valencian dish known as Fideua Negra.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

1 1/2 pounds cleaned calamari (bodies and tentacles), rinsed and dried
Juice of 1 lemon
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cups fideo noodles or angel-hair pasta, broken into 2-inch pieces
2 cups fish stock or clam juice
4 sachets (4 teaspoons total) squid ink
3 tablespoons unsalted butter
2 shallots, grated on the fine holes of a box grater
2 garlic cloves, grated on the fine holes of a box grater
1 ripe tomato, grated on the coarse holes of a box grater
1/4 teaspoon smoked sweet paprika
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Allioli Verde, for serving

Steps:

  • Preheat oven to 375. Using a kitchen mallet, pound both sides of calamari bodies a few times. Insert a sharp knife into calamari bodies, cut along seam, and open like a book. Cut in half lengthwise, then on the diagonal into 1/2-inch-thick strips. (Leave tentacles whole, or halve if large.) Toss strips and tentacles with lemon juice in a nonreactive bowl.
  • Heat 1 tablespoon oil in a large saute pan or a 13-inch paella pan over medium-high heat. Working in two batches, add noodles, and cook, stirring, until golden brown, about 4 minutes. Transfer to a bowl. Reserve pan.
  • Bring stock and squid ink to a low simmer in a saucepan.
  • Heat butter and remaining tablespoon oil in the saute pan over medium heat. Add shallots and garlic, and cook, stirring occasionally, until soft, about 3 minutes. Add tomato and paprika, and cook, stirring occasionally, 5 minutes. Stir in noodles, calamari, stock mixture, 1 tablespoon parsley, salt, and pepper.
  • Transfer to oven. Bake until noodles on top begin to curl, about 10 minutes. Top with remaining tablespoon parsley, and drizzle with oil. Serve with allioli.

MULTI-GRAIN PASTA WITH SICILIAN SALSA VERDE, CABBAGE, AND HARICOTS VERTS



Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Pasta     Christmas     Quick & Easy     High Fiber     Parmesan     Green Bean     Winter     Healthy     Cabbage     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1/2 14.5-ounce package multi-grain spaghetti (the Bon Appétit Test Kitchen used Barilla Plus) or whole wheat pasta
3/4 cup coarsely chopped Italian parsley
6 tablespoons olive oil, divided
3 tablespoons drained capers
3 anchovy fillets
3 garlic cloves, chopped, divided
6 cups thinly sliced savoy cabbage
1/2 12-ounce bag frozen haricots verts (slender green beans), thawed
1 1/2 cups grated Parmesan cheese, divided

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
  • Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.

PORK SHOULDER BRAISED WITH PORCINI AND RED WINE WITH CAVATELLI PASTA AND SAUCE VERDE



Pork Shoulder Braised with Porcini and Red Wine with Cavatelli Pasta and Sauce Verde image

Provided by Food Network

Categories     main-dish

Time 5h55m

Yield 6 to 8 servings

Number Of Ingredients 26

2 1/2 pounds pork shoulder, cut into 2-inch cubes
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 cup dried porcini mushrooms
2 cups hot water
1/4 cup olive oil, plus additional as needed
1 small red onion, cut into 1/4-inch dice (approximately 1/2 cup)
1 small carrot, cut into 1/4-inch dice (approximately 1/4 cup)
2 celery stalks, cut into 1/4-inch dice (approximately 1/2 cup)
8 cloves garlic, peeled and minced
2 1/2 cups dry red wine
3 cups chicken broth
3 cups tomato sauce
1 bay leaf
3 cups "00" soft wheat pizza and pasta flour
1 tablespoon plus 1 teaspoon salt
3 eggs plus 3 egg yolks, at room temperature
Semolina flour, for dusting
1 cup good quality olive oil
5 ounces baby spinach, roughly chopped
1/4 cup chopped capers
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
1 bunch fresh Italian parsley, stems removed and leaves roughly chopped
Grana Padano or pecorino cheese, for grating

Steps:

  • For the braised pork: Preheat oven to 325 degrees F.
  • Toss the pork cubes with the salt and pepper and half of the oregano in a bowl. Place the porcini mushrooms in a small bowl just large enough to accommodate them and pour the hot water over the top; let stand for 30 minutes to rehydrate.
  • Meanwhile, place an enameled 6-quart Dutch oven or other heavy, oven-safe pot over medium heat on the stovetop. Add the olive oil. Once the oil is hot, add the seasoned pork cubes, working in 2 batches so as to not crowd the pot. Cook on all sides, turning once, until the pieces have begun to brown lightly. Set aside the browned pork cubes in a bowl. Add the onion, carrot and celery and cook until softened and lightly caramelized, adding olive oil if bottom of pan becomes too dry. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the wine to the pot to deglaze, scraping loose any browned bits. Add the porcini mushrooms and their liquid (be sure to prevent the sediment at the bottom of the bowl from pouring in), the broth, tomato sauce, bay leaf and remaining oregano and stir to incorporate. Return the pork to the pot and cover with a tight-fitting lid. Place the pot in the oven and cook for 2 1/2 hours. Remove the pork and check for tenderness. If the pork is not fork-tender, return to the oven and continue to braise for another 30 to 45 minutes. Let cool slightly and taste for seasonings.
  • For the cavatelli pasta: Place the flour on a smooth work surface and add 1 teaspoon salt, stirring lightly with a fork to incorporate. Form the small pile of flour into a ring with room in middle to accommodate the eggs. Dump the eggs and yolks into the middle of the ring. Stir the eggs slowly with a fork to mix, then continuing with the fork, draw the flour into the eggs a little at a time, working the pile in a circular motion to bring the dough together without breaking the ring. Once the pasta dough has started to form, knead the dough, rolling and turning the ball until a smooth and silky dough is achieved. Wrap the pasta dough tightly in plastic wrap and let rest for at least 30 minutes or up to 24 hours in the refrigerator.
  • Lightly dust a work surface with semolina flour. Take the dough ball and roll it out to a 1-inch thickness. Cut the dough into 1/2-inch-thick slices and roll out to a 1/4-inch thickness. Run the long strips through the cavatelli machine to shape. Depending on your type of machine, the thickness of the long strips may vary slightly. The pasta can then be refrigerated in an airtight container for up to 2 days or cooked immediately.
  • Boil a large pot of water over high heat. Add the remaining tablespoon salt and 6 cups of the pasta. Cook until slightly chewy, approximately 5 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
  • For the sauce verde: Place olive oil, spinach, capers, lemon juice, pepper and parsley in a tall, slender container, such as a pitcher, and blend on high speed using an immersion blender until the sauce has the consistency of a thick paste, about 1 minute.
  • To prepare the dish for plating, reheat the braised pork over medium heat. When the pork is steaming hot, add the cooked pasta. Allow the pork and pasta to cook another 2 to 3 minutes. If the sauce thickens too much, add some of the reserved pasta cooking water 1/4 cup at a time until you reach your desired consistency. Evenly divide the pork and pasta among 6 to 8 bowls. Spoon 1 tablespoon sauce verde over each bowl and top with a liberal grating of cheese.

PASTA VERDE



Pasta Verde image

A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 11

1 pound gemelli, or other short pasta
2 tablespoons grainy mustard
2 tablespoons white-wine or sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
2 small zucchinis, halved lengthwise, then cut crosswise 1/4 inch thick
8 ounces snap peas, tough strings removed
3 ounces baby spinach, (or 1 bunch regular spinach, stems trimmed and leaves coarsely chopped)
1 small bunch scallions, thinly sliced (about 1/2 cup)
1/4 cup packed fresh basil leaves, cut into very thin strips

Steps:

  • In a medium bowl whisk together mustard and vinegar. While whisking, slowly drizzle in 1/4 cup oil until emulsified. Season with salt and pepper. Set aside. Cook pasta in a large pot of boiling salted water until al dente according to package instructions, about 8 minutes. Drain; return to pot. Set aside.
  • Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion; cook until just softened, about 4 minutes. Add zucchini; cook, stirring, until tender, about 4 minutes. Add snap peas and spinach; cook, stirring, until bright green, about 2 minutes. Remove from heat; stir in scallions and basil. Add to pasta along with vinaigrette; toss. Serve warm or at room temperature.

PASTA ROSA-VERDE



Pasta Rosa-Verde image

Make and share this Pasta Rosa-Verde recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces dry penne pasta or 8 ounces ziti pasta
1 medium onion, thinly sliced
2 garlic cloves, smashed
1 tablespoon olive oil
4 -6 medium tomatoes, seeded and coarsely chopped, about 3 cups
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
3 cups watercress or 3 cups spinach, coarsely chopped
1/4 cup pine nuts or 1/4 cup slivered almonds, toasted
2 tablespoons crumbled gorgonzola or 2 tablespoons other blue cheese

Steps:

  • Cook pasta according to package directions, drain.
  • Cover and keep warm.
  • Meanwhile, cook onion and garlic in hot olive oil in a large frypan over medium heat till onion is tender.
  • Add tomato, salt, black pepper and if desired crushed red pepper.
  • Cook and stir over medium high heat about 2 minutes or till the tomatoes are warm and release some of their juices.
  • Stir arugula, watercress, or spinach, and heat just till greens are wilted.
  • To serve, divide pasta among individual serving bowls.
  • Top with tomato mixture.
  • Sprinkle with toasted pine nuts or almonds and the cheese.

PASTA PRIMAVERA VERDE



Pasta Primavera Verde image

Fresh, light and tasty describes this Italian style linguine and fresh veggies dish! You can vary the ingredients according to what's in season. Our favorite is with seasonal fresh asparagus, and the addition of pesto and clams. Very nice with a glass of dry white wine and a crusty loaf of Italian bread or sourdough. Adapted from Julee Rosso's "Fresh Start" cookbook.

Provided by BecR2400

Categories     Lunch/Snacks

Time 32m

Yield 2 serving(s)

Number Of Ingredients 16

1/4 lb dried italian linguine (can use fresh pasta or spinach linguine)
2 cups broccoli florets
1/4 lb green beans, trimmed and cut into 1-inch pieces
1/4 cup sugar snap pea, stems removed (or snow peas)
1/4 lb asparagus, split lengthwise and cut in half
2 tablespoons finely minced fresh dill
2 tablespoons finely minced garlic
1/4 cup finely chopped scallion, green part only (or green onions)
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
4 tablespoons basil pesto (optional)
1 (10 ounce) can baby clams (optional)
salt & freshly ground black pepper
snipped fresh Italian parsley (for garnish)
toasted pine nuts (for garnish)
grated parmesan cheese

Steps:

  • Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
  • Meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
  • Remove the broccoli and beans and set aside.
  • Add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the other vegetables. Reserve the steaming broth.
  • Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. Add pesto and baby clams, if desired.
  • Season to taste with salt and pepper. Garnish with snipped fresh parsley and toasted pine nuts, and grated Parmesan cheese at the table.
  • Serve immediately.

PASTA ROSA VERDE



Pasta Rosa Verde image

This pasta makes a beautiful presentation with the fresh tomatoes and baby spinach. The name means red and green pasta, and it's appropriate. I got this from my mother-in-law in an e-mail, but I have no clue where she found it. Easy to make, great dish for a week night when you don't really feel like cooking an involved meal, but you still want to eat something a little classy.

Provided by I Cook Therefore I

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb penne
4 -6 tomatoes, diced
1 medium white onion, diced
2 garlic cloves, minced
3 cups fresh Baby Spinach
1/4 cup lemon juice
1/4 cup pine nuts, toasted
gorgonzola
1 tablespoon olive oil
salt
pepper

Steps:

  • Cook pasta according to package directions.
  • Heat oil over medium heat and saute onions and garlic until soft.
  • Add tomatoes and heat until they start to release their liquid.
  • Add the spinach and cook until just wilted, add the salt and pepper to taste and stir in.
  • With a slotted spoon, scoop the sauce into a bowl, discarding any excess liquid.
  • Serve over the pasta and top with toasted pine nuts and crumbled cheese to taste.
  • Note: I thought this was pretty good with the gorgonzola but it's a little strong. It would be just as good with romano or parmesan.
  • Enjoy!

Nutrition Facts : Calories 536.7, Fat 11.9, SaturatedFat 1.3, Sodium 28.8, Carbohydrate 101.3, Fiber 15.2, Sugar 5.2, Protein 11.8

PASTA VERDE



Pasta Verde image

Asparagus, at its tender best this month, adds vibrant color to our vegetarian springtime dish. You could also use gemelli or anyother short pasta.

Provided by LMillerRN

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups orzo pasta
1 tablespoon olive oil
1 bunch asparagus, trimmed and sliced
2 garlic cloves, minced
1 pinch thyme
1 (10 ounce) package frozen peas, thawed
1 (5 ounce) package Baby Spinach
1/2 teaspoon grated lemon peel
1 tablespoon butter
1 tablespoon lemon juice
4 ounces crumbled feta cheese
1 tablespoon chopped of fresh mint

Steps:

  • In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
  • In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.

Nutrition Facts : Calories 539.3, Fat 14.6, SaturatedFat 7.2, Cholesterol 34.4, Sodium 485, Carbohydrate 80.9, Fiber 9, Sugar 8.4, Protein 23

SALSA VERDE CHICKEN PASTA



SALSA VERDE CHICKEN PASTA image

Categories     Cheese     Chicken     Pasta     Sauté

Yield 5 Servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
2 cups low-sodium chicken broth
1 cup salsa verde
1 cup heavy whipping cream
3 cups uncooked penne pasta
Salt and pepper to taste (about ½ teaspoon each)
1½ cups pepper jack cheese, shredded

Steps:

  • Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

PASTA ROSA-VERDE



Pasta Rosa-Verde image

This red, white, and green pasta recipe will entice patriotic Italians, or anyone else who's hungry. The fresh tomatoes are quick-cooked with peppery arugula and topped with tangy Gorgonzola cheese.

Provided by @MakeItYours

Number Of Ingredients 11

8 ounces dried ziti or mostaccioli pasta
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
4 - 6 medium tomatoes, seeded and coarsely chopped (3 cups)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper (optional)
3 cups arugula, watercress, and/or spinach, coarsley chopped
1/4 cup pine nuts or slivered almonds, toasted
2 tablespoons crumbled Gorgonzola or other blue cheese

Steps:

  • Cook pasta according to package directions. Drain. Cover and keep warm. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices. Stir in arugula, watercress, or spinach and heat just until greens are wilted.
  • To serve, divide pasta among individual serving bowls. Top with tomato mixture. Sprinkle with toasted pine nuts or almonds and cheese. Makes 4 main-dish servings.

SALSA VERDE PASTA



Salsa Verde Pasta image

Make and share this Salsa Verde Pasta recipe from Food.com.

Provided by Ginger Cook

Categories     Weeknight

Time 45m

Yield 5 serving(s)

Number Of Ingredients 10

1 lb ground pork (or you can use chicken too)
2 tablespoons olive oil
2 cups low sodium chicken broth
1 cup salsa verde
1 cup heavy whipping cream
3 cups uncooked penne pasta
salt and pepper (about 1/2 teaspoon each)
1 1/2 cups monterey jack pepper cheese, shredded
1 bell pepper, chopped (either yellow or red for a pop of color)
1 (14 ounce) can black beans (rinsed and drained)

Steps:

  • Brown ground pork, or chicken until no longer pink drain fat and set aside. Add the broth, salsa verde, cream, uncooked pasta, black beans, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.
  • Turn off the heat, then add the pork, bell pepper, and cheese to the skillet. Stir until smooth and creamy you want the bell pepper to have some crunch to it. Top with green onions or avacado.

Nutrition Facts : Calories 922.2, Fat 55.6, SaturatedFat 25.8, Cholesterol 160.8, Sodium 650.9, Carbohydrate 70.5, Fiber 12.3, Sugar 4.1, Protein 36.5

SMOKED SALMON PASTA VERDE



Smoked Salmon Pasta Verde image

Categories     Onion     Pasta     Quick & Easy     Salmon     White Wine     Sour Cream     Parsley     Sugar Snap Pea     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups dry white wine
3/4 cup crème fraîche or sour cream
12 ounces dried fettuccine
8 ounces small sugar snap peas (about 2 cups), strings removed, or thawed frozen shelled edamame
1 cup thinly sliced green onions (about 5)
1/3 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
4 ounces smoked salmon, cut crosswise into 1/4-inch strips

Steps:

  • Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fraîche.
  • Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.
  • Pour crème fraîche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

PASTA VERDE



PASTA VERDE image

Number Of Ingredients 13

Ingredients:
Pasta Verde Noodles
Polenta Sauce *
Parmigiano Cheese
Polenta Sauce:
1 Slice Salt Pork (approx. 1/2"x1"x3")
1/4 Green Pepper
1/3 Celery Stalk
1/2 Small Onion
1 1/2 Lbs. Lean Ground Pork
Salt & Pepper to taste
Grind together salt pork, green pepper, celery and onion. In medium saucepan, brown above ingredients. Add ground pork, salt and pepper (be careful about how much salt because of the salt pork) and brown. Add enough water to cover the meat. Cover saucepan with lid tilted and cook over medium heat until most of the water is evaporated. (It depends on how dry you want the sauce as to how much water you leave.)
·

Steps:

  • Cook noodles. Layer Casserole with cooked noodles, polenta sauce, parmigiano cheese. Repeat. Bake in 350º oven for 30 minutes or until lightly browned. ·

CREAMY CHICKEN AND TOMATILLO VERDE PASTA



Creamy Chicken and Tomatillo Verde Pasta image

A quick and super simple recipe using just a few ingredients. A fast meal for any weeknight when you're on the run.

Provided by Melissa Goff

Categories     Chicken Pasta

Time 25m

Yield 8

Number Of Ingredients 5

1 (16 ounce) package gemelli pasta
1 (15 ounce) can white queso blanco cheese sauce (such as Rico's®)
1 (12 ounce) jar tomatillo cooking sauce (such as Herdez®)
1 pound cubed, cooked chicken
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  • At the same time, combine cheese sauce and tomatillo cooking sauce in a medium saucepan over medium-high heat. Stir until well blended, then stir in chicken. Cook until heated through, 5 to 10 minutes. Remove from the heat.
  • Drain pasta and return to the pot. Pour sauce mixture over pasta; stir and heat on medium heat until heated through, 3 to 5 minutes.
  • Serve immediately and garnish with Parmesan cheese.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 49 g, Cholesterol 65.7 mg, Fat 17.8 g, Fiber 2 g, Protein 27.5 g, SaturatedFat 6.8 g, Sodium 503.5 mg, Sugar 5.1 g

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