This pasta mashup has my favorite two pasta sauces mixed together: Mole Sauce and Classic Tomato Sauce! Braised chicken thighs and Bucatini round out the dish. You will want to try this one!
Ingredients
112 oz. box Barilla Collezione Bucatini, al dente
2poundsboneless skinless chicken thighs
½teaspoonkosher salt
½teaspoonground black pepper
3tablespoonsolive oil
1clovegarlic, sliced thin
1tablespoonchili powder
1teaspooncinnamon
½teaspoonground coriander
115 oz. can tomato sauce
½cupsemisweet chocolate chips
1cupchicken stock
Fresh cilantro, garnish
Queso Fresco, garnish
Instructions
Season chicken thighs with salt and pepper on both sides. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add chicken and sear for four minutes per side. Remove chicken thighs.
Add an extra tablespoon of olive oil along with garlic, cinnamon, coriander, and chili powder. Cook for 30 seconds. Then add tomato sauce, chicken stock, and chocolate chips. Stir to melt chocolate and bring to a slight simmer.
Turn heat down to low when barely simmering. Add chicken back to sauce. Cover and let simmer for 8-10 minutes until chicken is cooked through.
Cook bucatini in salted water according to directions. The pasta should be al dente.
Using tongs, transfer cooked pasta straight from water to skillet with sauce. Toss to coat pasta well with sauce.
Divide pasta between plates and top with sliced chicken and garnish with cilantro and queso fresco.