Located in Nixa, Missouri    Shipping Nationwide



  • 3 boneless, skinless chicken breasts, cubed
  • 1½ tbsp olive oil
  • 3 tomatillos, chopped
  • 1 large white onion, chopped
  • 1 large red bell pepper, chopped
  • 1½ tsp paprika
  • Salt and pepper to taste
  • 3 cups uncooked rigatoni or rotini pasta
  • 2¼ cups chicken broth (low sodium)
  • 1½ cups salsa verde
  • 4 tbsp chopped cilantro (save more for garnish)
  • 5 ounces cream cheese
  • 1 lime, juiced
  • Diced avocado for topping


  1. Set the EGG for direct cooking without the convEGGtor at 350°F.
  2. Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.
  3. Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.
  4. Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.
  5. Top with diced avocado and cilantro

Serves 6

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