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Ingredients:
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1 pound tomatillos, peeled
1 medium onion, quartered
2 jalapeño peppers, seeded
8 ounces fideos (dried angel hair pasta)
1/2 cup vegetable oil
3 cups chopped tomatoes
1/2 cup chopped onion
3/4 cup chicken broth, divided
Salt
Ground black pepper
1/3 cup coarsely shredded Gouda cheese
2 tablespoons crema fresca or crème fraîche (optional)
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil, divided
4 boneless, skinless (4 to 5 ounces each) chicken breast halves
1 avocado from Mexico, halved, pitted, peeled and diced
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Preparation:
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To prepare salsa: Heat oven to 350°F. In a pan, arrange tomatillos, onion quarters and jalapeños; roast until soft, about 30 minutes. Meanwhile, break fideos in large pieces (do not take nests apart). In a large ovenproof skillet, over medium-high heat, heat oil. Add fideos; sauté just until golden, about 1 minute; drain oil. To skillet, add tomatoes, onion, 1/4 cup of the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper; toss well. Cover skillet tightly; bake until pasta is tender, 12 to 15 minutes. Stir in Gouda and crema fresca, if desired. On a board, place roasted vegetables; chop coarsely; remove to a saucepan; stir in remaining 1/2 cup chicken broth, cilantro, 1 tablespoon of the olive oil, 1 teaspoon salt and 1/8 teaspoon pepper; set aside. Season chicken with salt and pepper. In a large skillet, over medium-high heat, heat remaining 2 tablespoons olive oil. Add chicken; cook, turning often, until cooked through, about 7 minutes. Slice each breast into 1/2-inch thick pieces. To serve: Heat tomatillo salsa until warm. In the center of each dinner plate, mound hot fideos, dividing equally. Fan chicken breast slices on and around fideos. Spoon tomatillo salsa around chicken; scatter diced avocado over salsa. If desired, garnish with fried avocado chips, crema fresca or crème fraîche and a cluster of baby greens.
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Serves: 4
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Cook Time:
Salsa 35 min., Fideos 16 min., Chicken 7min.
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Prep Time:
Assembly 8 min., Salsa 5 min., Fideos 10 min., Chicken 3 min.
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Suggestions:
Ripe Hass avocados are almost black and slightly soft when gently pressed. Look for "Mexico" in the sticker for the authentic flavor!
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