You are here: Home » Recipes » Red Sauce Chicken and Pasta Red Sauce Chicken and Pasta Yield 6 servings PrintEmail Ingredients 1 tablespoon vegetable oil12 ounces fusilli pasta2-1/2 pound chicken tenders, cut into chunks1 -- onion, chopped3 cloves garlic, minced1/2 cup raisins1/2 cup pumpkin seeds, shelled, roasted and salted1 cup prepared enchilada or mole sauce (1 8.25 ounce jar)1/4 cup unsweetened chocolate, grated4-1/2 cups salt-free chicken broth1 cup roasted red peppers, pureed1 cup queso blanco or Monterey Jack cheese, grated2 -- avocadoes, diced Instructions In large pot, cook pasta according to package directions, about 8 minutes. Rinse and set aside. 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. 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. To serve, top with grated cheese and diced avocado.