Roasted tomatillos, onion, and garlic pureed to make a silky pasta sauce. This tomatillo chicken pasta is a delicious way to shake-up your pasta-for-dinner night this week.
Tomatillo Chicken Pasta
Nothing strikes fear in the hearts’ of dinner guests than the phrase “it’s an experiment”, a phrase I proudly proclaimed recently with a bag of tomatillos in one hand and a fistful of pasta in the other. The victim? My mother who had just arrived after a long two-leg flight. Conventional wisdom says it’s best to stick to what you know when serving guests, but I like to live on the edge so, without fear, I made a roasted tomatillo chicken pasta for my travel-weary mother.
And while experimenting is probably best left for nights when the stakes aren’t high, where would we be if we never walked to the edge and tried something new? This was my attitude when I found a mound of tomatillos at the grocery store. They’re still in season and instead of falling back on the always safe salsa verde for Taco Tuesday, I thought why not pasta sauce? As I stared at them I imagined their slightly tangy and fruity insides transformed first by roasting, to coax out their sweetness, and then pureed into a silky sauce.
But, First, What are Tomatillos?
Tomatillos are commonly used in Mexican cuisine and if you’ve ever had a green salsa most likely it was made with tomatillos. They look like little tomatoes wrapped in a paper husk, but once you slice one you’ll notice their flesh is quite different from a tomato. It’s meatier and its flavor is more acidic and bright.
I’m taking some liberties with this recipe the biggest of which is the idea that you can take ingredients from two different cultures – in this case, Italian and Mexican – and bring them together in a new and creative way. Seeing as the word “tomatillos” translates to mean “little tomato” (even though they are pretty different!) why not use them to make a sauce for pasta? I like breaking rules and this dinner definitely does that.
And they take really well to roasting – it mellows their acidity and brings out their natural sweetness. Add some roasted garlic and onion, pop it all in a blender and you get a smooth sauce perfect for pasta.
Ingredients You’ll Need
- Look for tomatillos near the tomatoes at the grocery store. They’re dressed up in papery husks and a sticky residue that needs to be removed before cooking.
- In keeping with the roasting theme, I tossed a whole head of garlic and a some onion onto the sheet pan with the tomatillos.
- A pop of fresh cilantro is stirred into the sauce as it simmers on the stove.
- I used fettuccini, but any long pasta will work fine.
- Crumbled feta cheese is sprinkled over the top before serving.
- I roasted a bone-in skin-on chicken breast, diced it, and tossed it with the sauce.
- A squeeze of fresh lime adds a bite of acidity and brightness.
With every last strand of pasta swirled on our forks and devoured I put this pasta dinner in the must-make-again column.
P.S. Thanks for being brave, mom.
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Roasting tomatillos brings out their natural sweetness and, when combined with roasted onion and garlic, makes a delicious sauce for pasta. Some cilantro and lime add a brightness making this tomatillo chicken pasta a delicious way to reinvent pasta night.
- 1 head of garlic
- 1 bone-in skin-on chicken breast, seasoned with salt and pepper
- 2 tablespoons olive oil, divided
- 1/2 pound tomatillos, husks removed, rinsed, and quartered
- 1/2 medium yellow onion, peeled and quartered
- 8 ounces fettuccine
- 1/4 cup chicken stock
- 1 tablespoon chopped cilantro
- 1 teaspoon kosher salt
- Juice from 1/2 a lime
- 2 tablespoons crumbled feta cheese
- Preheat oven to 425 degrees. Line a baking sheet with tin foil.
- Slice the top off the head of garlic so the tips of the cloves are exposed. Place the garlic on a sheet of tin foil, drizzle 1/2 tablespoon of olive oil over the top, and wrap the garlic in the foil. Rub the chicken breast with 1/2 tablespoon of olive oil and place it on the baking sheet along with the garlic. Roast them for 15 minutes.
- Toss the tomatillos and onion in 1 tablespoon of olive oil. Once the chicken and garlic have roasted for 15 minutes, remove the pan from the oven and place the tomatillos and onion on it. Return the pan to the oven and continue roasting for another 30 minutes (see note).
- Towards the end of the roasting time, bring a pot of water to a boil. Add the fettuccine and cook it according to package directions.
- Transfer the tomatillos and onion to a blender. Once cool enough to handle, squeeze the roasted garlic cloves from the head of garlic and add them to the blender. Puree the vegetables until smooth.
- Remove the skin and bone from the chicken breast. Cut the chicken into bite-sized pieces.
- Transfer the puree to a large skillet and bring it to a simmer over medium heat. Stir in the chicken stock, chopped cilantro, and salt. Add the chicken and stir it all together. Transfer the pasta to skillet with the sauce and, using tongs, toss it all together until the pasta is coated in the sauce. Squeeze the juice from 1/2 a lime over the top.
- Top each serving with a 1/2 tablespoon of the crumbled feta cheese.
I use one large, approximately 1 pound, bone-in skin-on chicken breast for this recipe. Be sure to check the internal temperature before removing the chicken from the oven. It should read at 165 degrees.
- Category: Main Course