Red Sauce Chicken and Pasta

  • Yield: 6 servings


1tablespoon vegetable oil
12ounces fusilli pasta
2-1/2pound chicken tenders, cut into chunks
1-- onion, chopped
3cloves garlic, minced
1/2cup raisins
1/2cup pumpkin seeds, shelled, roasted and salted
1cup prepared enchilada or mole sauce (1 8.25 ounce jar)
1/4cup unsweetened chocolate, grated
4-1/2cups salt-free chicken broth
1cup roasted red peppers, pureed
1cup queso blanco or Monterey Jack cheese, grated
2-- avocadoes, diced



  1. In large pot, cook pasta according to package directions, about 8 minutes.  Rinse and set aside.
  2. In large, ovenproof skillet, warm vegetable oil over high heat.  Add chicken chunks and sautÈ until nicely browned on all sides and cook throughout, about 10 minutes.  Remove chicken from skillet and set aside.  Reduce heat to medium-low.
  3. Add onions and garlic to skillet.  Saute until very soft, about 4 minutes.  Stir in raisins, pumpkin seeds, bottled sauce, chocolate, chicken broth and pureed red peppers.  Add chicken and fusilli pasta.  Stir to coat chicken and pasta with sauce.
  4. To serve, top with grated cheese and diced avocado.