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Veracruz Black Bean Fettuccine with Roasted Tomato Salsa and Grilled Chicken

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Serving Size: 
  • 1 lb. Pappardelle’s Veracruz Black Bean Fettuccine
  • 1 lb. grilled chicken cut into bite-sized pieces
  • 2 lbs. Roma tomatoes
  • 1 onion, cut in half
  • 10 cloves garlic, peeled
  • 2 jalapeños, stemmed and sliced in half
  • 1 cup water
  • 2 teaspoons sea salt
  • 1/2 cup cilantro, chopped coarsely
  • Mexican cheese (optional)
  1. Preheat the broiler. Place the tomatoes, garlic, jalapeños and onion on a baking tray covered in aluminum foil. Broil, turning frequently until charred, about 15-20 minutes. Let cool.
  2. In a food processor or blender, place all of the roasted ingredients and water and purée until smooth. Season with sea salt.
  3. Transfer puréed mixture to a saucepan and let simmer for 15 minutes or until slightly reduced.
  4. Meanwhile, cook pasta in a pot of boiling salted water until al dente (about 8 minutes). Drain, reserving 1/4 cup of cooking liquid.
  5. Serve in pasta bowls with sauce on top, followed by grilled chicken and garnish with fresh cilantro and a sprinkling of your favorite Mexican cheese.

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