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Penne pasta with salsa verde by mamalatinatips.com
5 from 3 votes

Penne Pasta with Salsa Verde

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


  • 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


  • 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