Penne Pasta with Salsa Verde

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Penne pasta with salsa verde by mamalatinatips.com

Thanks to Barilla® for making this recipe post possible. As always my comments, memories, and my love for pasta with salsa verde are my own.

I don’t know if this happens in your family, but when I was growing up, we had a go-to sauce in our kitchen. You know what I mean. For some it’s ketchup, for others it’s Worcestershire sauce, but for us it was salsa verde. We were never, ever without a jar of it in our fridge.

Related Post: Traditional Salsa Verde

Tomatillos by mamalatinatips.com

We used salsa verde to spice up our quesadillas in the evening and our eggs in the morning. We added it to the soup or the beans, and filled our tacos with it. We topped off our tostadas and spooned it over our fish. My brothers and I would even drizzle it over our bread and eat it just like that. Most of all we loved it with pasta.

Related Post: Pierogies with Chicken in Salsa Verde Recipe

Knowing all this, today’s recipe may come as no surprise. My kids are likely to want an encore the day after I make it, so it’s a good idea for me to just make double the salsa and have a couple of boxes of Barilla® penne pasta ready. That way it will make for a couple of very convenient, easy, and inexpensive meals.

Related Post: Chile Verde Tamales

Penne pasta with salsa verde - ingredients by mamalatinatips.com

Penne Pasta with Salsa Verde

Serves 4

Estimated preparation time: 10 minutes

From start to finish: 50 minutes

Ingredients

  • 4 (4 oz) boneless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 1 tablespoon salt + 1 teaspoon salt + salt to taste, divided
  • Pepper to taste
  • 1 (1 lb) Barilla® Penne pasta
  • 12 tomatillos, peeled, washed and cut in halves
  • 3 garlic cloves, peeled
  • 1-2 serrano peppers, stemmed
  • Big bunch of cilantro, washed
  • 1 avocado
  • Queso fresco

Pre-heat oven to 350 degrees F

Bring a large pot of water plus 1 tablespoon of salt to the boil (approx 4 quarts) in preparation for the pasta.

Coat the chicken with olive oil, add salt and pepper to taste and bake in oven for 20 minutes or until juices run clear.

Meanwhile, put two cups of water in a pot. Add tomatillos, garlic cloves and serrano peppers, and cook until tomatillos change color from bright green to olive green, approx. 5 minutes.

Raw tomatillos by mamalatinatips.com

Cooked tomatillos by mamalatinatips.com

Drain water, but reserve 1/4 of a cup of it. Blend tomatillos, garlic, serrano peppers, 1 teaspoon of salt, cilantro, avocado and 1/4 cup of liquid until creamy.

salsa verde by mamalatinatips.com

By now chicken should be cooked. Cut it in small cubes.

Cook the pasta according to the package instructions. Drain and toss with the sauce and chicken. Adjust salt to taste.

Salsa verde over penne pasta by mamalatinatips.com

Top with queso fresco and serve immediately.

Penne pasta with salsa verde by mamalatinatips.com

I used the classic Barilla® penne pasta. But in Walmart, for example, you can find the Barilla® tri-color, mezzi penne, piccolini, multigrain, veggie, and even gluten-free versions. Which is your favorite?

¡Buen provecho!

This is a sponsored post written by me on behalf of Barilla. The opinions and text are all mine.

 

Penne pasta with salsa verde by mamalatinatips.com
5 from 2 votes

Penne Pasta with Salsa Verde

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 portions

Ingredients

  • 4 4 oz boneless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 1 tablespoon salt + 1 teaspoon salt + salt to taste divided
  • Pepper to taste
  • 1 (1lb) box Barilla® Penne pasta
  • 12 tomatillos peeled, washed and cut in halves
  • 3 garlic cloves peeled
  • 1-2 serrano peppers stemmed
  • Big bunch of cilantro washed
  • 1 avocado
  • Queso fresco

Instructions

  • Pre-heat oven to 350 degrees F.
  • Bring a large pot of water plus 1 tablespoon of salt to the boil (approx 4 quarts) in preparation for the pasta.
  • Coat the chicken with olive oil, add salt and pepper to taste and bake in the oven for 20 minutes or until juices run clear.
  • Meanwhile, put two cups of water in a pot. Add tomatillos, garlic cloves and serrano peppers, and cook until tomatillos change color from bright green to olive green, approx. 5 minutes.
  • Drain water, but reserve 1/4 of a cup of it.
  • Blend tomatillos, garlic, serrano peppers, 1 teaspoon of salt, cilantro, avocado and 1/4 cup of liquid until creamy.
  • By now chicken should be cooked. Chop it in small cubes.
  • Cook the pasta according to the package instructions. Drain and toss with the sauce and chicken. Adjust salt to taste.
  • Top with queso fresco and serve immediately.
Course: Chicken & Turkey, Pasta & Rice
Cuisine: Mexican
Author: Silvia

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Mayito Castillo
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Mayito Castillo

Uuummm!! Se ve muy provocativa esa salsa. Gracias por la receta!

Diana
Guest
Diana

I just made a similar recipe by accident and it was incredible! I had some left over pasta with cream and cheese and left over green salsa from a chicken dish. I mixed them, put some mozzarella cheese on top and melted it. I can’t believe how good it was. I’m surprised this recipe is not popular in Mexico. I’ll be making this again!

Ashley
Guest
Ashley

It looks good and appetizing. We are having a gathering this coming Sunday. I will try this one for the family. Thanks for the ideas.

Kate
Guest
Kate

I never would’ve thought to put salsa verde on pasta but I bet it’s delicious!

Enriqueta E Lemoine
Guest
Enriqueta E Lemoine

Thank you for opening my eyes to a new way to eat pasta! Love salsa verde!

Kate
Guest
Kate

This looks so cozy and delicious for this rainy, cold weather we’re having.

Vanessa Mota
Guest
Vanessa Mota

Salsa verde goes well with everything!

ALe
Guest
ALe

Wow! Pasta with tomatillo? Brilliant ideas.

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