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Mexi-Chicken Campanelle


  • 1 lb Pasta Partners Campanelle pasta
  • 1/4 tsp Ancho Chile Pepper
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Sicilian Sea Salt
  • 1/4 tsp Coarse Grind Black Pepper
  • 1.5 lbs (fryer) chicken breast with rib meat
  • 4 Tbsp extra virgin olive oil, divided
  • 1 cup finely chopped white onion
  • 1 Tbsp minced garlic
  • 1 cup finely chopped sweet peppers
  • 1.5 cup Salsa Verde, mild
  • 1 cup petite diced tomatoes from can
  • 1/2 cup heavy cream
  • 1/4 cup 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 tablespoons oil in Dutch oven or large pot over medium heat. Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.
    While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes. 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 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.