SALSA VERDE CHICKEN PASTA

Ingredients

• 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
  

Instructions

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