You can easily go from EGG to table with this delicious Salsa Verde Chicken Pasta made in our Big Green Egg Cast Iron Skillet.

Ingredients

• 3 Boneless, skinless chicken breasts, cubed
• 1 1/2 tbsp Olive Oil
• 3 Tomatillos, chopped
• 1 large white onion, chopped
• 1 large red bell pepper, chopped
• 1 1/2 tsp paprika
• Salt and pepper to taste
• 3 cups uncooked rigatoni or rotini pasta
• 2 1/4 cups chicken broth (low sodium)
• 1 1/2 cups salsa verde
• 4 tbsp chopped cilantro (save more for garnish)
• 5 ounces cream cheese
• 1 lime, juiced
• Diced avocado for topping

Instructions

Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.

Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.

Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.

Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.

Top with diced avocado and cilantro

Serves 6

Find this recipe and more on Big Green Egg.