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Green Chili Pasta With Chicken

Cooking Connection



Quick and easy


Prep Time:

10 minutes

Cook Time:

20 minutes


6-8 servings


1 to 1 1/2  pounds  H-E-B All Natural Boneless, Skinless Chicken Breasts

1  box  La Piana Farfalle pasta

3 to 4  Tablespoons  Ottavio Private Reserve Extra Virgin Olive Oil, divided use

1  jar  Texas Two-Step Green Chili Stew Mix

1  jar  Harvest Moon Artichoke Hearts plus 1 jar Sliced Mushrooms, drained

1/2  cup  shredded H-E-B Italian-blend cheese

1/2  bunch  green onions including tops, chopped (about 1/2 cup)


Cook pasta in boiling water according to package directions. Drain well; return to cooking pot and toss pasta with 2 tablespoons olive oil. Set aside.

Meanwhile, cut chicken into bite-size pieces. Heat a large skillet over Medium-High heat 3 minutes; heat 1 tablespoon oil in skillet. Cook chicken in skillet 5 to 7 minutes in 2 batches, if necessary, to prevent over-crowding (add more oil to skillet between batches). Pour stew into skillet with chicken; scrape bottom of pan to loosen browned bits.

Toss chicken mixture with pasta; stir in artichokes and mushrooms. Heat thoroughly and season to taste. Stir in cheese. Garnish with onions; serve.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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