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Salsa Veracruz with Chicken & Green Jalapeño Fettuccine

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Serving Size: 
  • 12 oz. Pappardelle’s Green Jalapeño Fettuccine
  • 1/3 cup fresh squeezed lime juice
  • 1 large red onion, diced
  • 3 cups Roma tomatoes, diced
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and finely diced
  • 12 stuffed green olives, thinly sliced
  • 2 tablespoons capers
  • 1 tablespoon Bella Sol California Extra Virgin Olive Oil*
  • 2 tablespoons cilantro, minced*
  • Cilantro sprigs and lime wedges for garnish
  • 3/4 lb. boneless, skinless chicken breasts, sliced into bite-sized pieces

*Or, for extra zing, use 2 oz. Pappardelle's (7 oz.) Cilantro & Roasted Poblano Chile Pesto or 2 oz. Pappardelle's (11 oz.) Chimayo Chile Sauce

  1. Pour lime juice into a saucepan. Add tomatoes, onions and garlic. Cover and simmer 8-10 minutes over medium heat.
  2. Remove cover and add jalapeño pepper, olives and capers. Simmer uncovered 3 minutes longer.
  3. Stir in olive oil. Add chicken pieces and poach gently until done, about 7–10 minutes. Stir in cilantro once chicken is done. (-Or- *For extra zing, eliminate olive oil and cilantro, and replace with 2 oz. Pappardelle’s Cilantro & Roasted Poblano Chile Pesto or Chimayo Chile Sauce.)
  4. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and place into a large, shallow, pre-heated serving bowl. Ladle sauce over pasta, garnish with cilantro sprigs and lime wedges. Serve immediately.

From This Recipe

$6.99 | 11 oz. container
$6.49 | 7 oz. container
$8.00 | 1 lb. package