
Quiche with Green Chiles and Chorizo
Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!
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A soul-satisfying green chile chicken pasta, perfectly spiced and quick to make for any busy night!

A creamy, zesty pasta dish that brings Southwestern flavors to your dinner table. Tender chicken and pasta are tossed in a rich sauce made with roasted green chiles, cheese, and a hint of lime.
Serving size: 1.5 cups

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Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!


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A soul-satisfying green chile chicken pasta, perfectly spiced and quick to make for any busy night!
This southwest dish is perfect for dinner. With 1136.01 calories and 55.14g of protein per serving, it's a nutritious choice for your meal plan.
Cook Pasta (10-12 minutes): Bring 4 quarts of water and 1 tbsp of salt to a rolling boil in a large pot. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Cook Chicken (6-8 minutes): While the pasta cooks, pat the chicken cubes dry with a paper towel. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
Sauté Aromatics (4-5 minutes): Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, ground cumin, and smoked paprika. Cook for another minute, stirring constantly, until fragrant.
Build the Sauce (5-6 minutes): Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Stir in the undrained diced green chiles and the heavy cream. Bring the sauce to a gentle simmer and let it cook for 5-6 minutes, stirring occasionally, until it has thickened slightly.
Finish the Sauce (2-3 minutes): Reduce the heat to low. Remove the skillet from the heat temporarily and gradually stir in the shredded Monterey Jack cheese, a handful at a time, until it is completely melted and the sauce is smooth. This prevents the sauce from becoming grainy. Stir in the fresh lime juice, the remaining 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning if necessary.
Combine and Serve (2 minutes): Return the cooked chicken and drained pasta to the skillet with the sauce. Toss everything together gently until the pasta and chicken are well-coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh cilantro and optional crumbled cotija cheese.
Prepare Oven and Bread
Create the Garlic Butter Spread
Assemble the Garlic Bread
Bake to Golden Perfection
Serve Warm