Mexi-Chicken Campanelle Dinner

** Recipe from Picky Palate **


* 1 lb. campanelle pasta
* 1/4 tsp. Ancho Chile Pepper
* 1/4 tsp. Smoked Paprika
* 1/4 tsp. Garlic Powder
* 1/4 tsp. Sea Salt
* 1/4 tsp. Coarse Ground Black Pepper
* 1 1/2 lbs. (fryer) chicken breast with rib meat
* 4 Tbl. ex. virgin olive oil, divided

* 1 c. finely chopped white onion
* 1 Tbl. minced garlic
* 1 c. finely chopped sweet peppers
* 1 1/2 c. Salsa Verde, mild
* 1 c. petite diced tomatoes from can
* 1/2 c. heavy cream
* 1/4 c. fresh chopped cilantro

Preheat oven to 350 degrees F.  Cook pasta according to package directions, drain and run under cold water to stop cooking.  Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine.  Sprinkle over both sides of chicken, then rub.  Heat 2 Tbl. oil in Dutch oven or large pot over medium heat.  Add chicken cooking until browned on both sides, about 6 min. each side.  Place pot in oven and continue cooking for 25 min.  While chicken is cooking heat 2 Tbl. oil in another Dutch oven or medium pot over medium heat.  Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 min.  Add salsa, tomatoes, cream and cilantro, stirring to combine.  Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.  When chicken is cooked through, remove and let rest for 5 min.  Cut into slices.  Spoon pasta in serving bowls and top with slices of chicken breast.  Garnish with a sprig of cilantro if desired.