Chicken and Mole Pasta
Main Meals
A Recipe by El Popular
A ‘Penne’ For Your Thoughts? Pasta is so versatile, we at El Popular knew we had to get creative and come up with as many tasty pasta dishes as possible. This recipe for Chicken and Mole Pasta is one of our most favorite creations; it’s rich and smooth with just enough spicy heat to add a bit of flare to a seemingly traditional pasta dish.
Let’s Get Started
Prep Time: 18 mins
Cook Time: 25 mins
Makes: 6 servings
Ingredients
1 jar El Popular Mole Paste 8oz. or Powder 4oz
2-4 cups chicken broth
1 box (12 oz.) penne pasta
4 boneless, skinless chicken breasts
½ tsp kosher salt
½ tsp ground black pepper
3 tbsp olive oil
1 clove garlic, sliced thin
1 can (15 oz.) tomato sauce
Fresh cilantro, garnish
Queso fresco, garnish
Directions
To prepare Mole sauce, see the “How To Make Mole” box below.
Season chicken with salt and pepper on both sides.
Heat 2 tbsp olive oil in a large skillet over medium heat. Once hot, add chicken and sear for four min per side, then remove and set aside.
Combine tomato sauce and mole together in skillet and simmer until hot.
Turn heat down to low, add chicken to the sauce. Cover and let simmer for 8-10 min until chicken is cooked through.
Cook penne pasta in salted water according to directions on box. The pasta should be al dente.
Using tongs, transfer cooked pasta straight from water to the skillet with sauce.
Toss to coat pasta well with sauce.
Garnish with cilantro and queso fresco.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
