I made a trip to Seattle recently which included a stop at Pikes Public Market. There are so many amazing foods to try Pikes. This trip I picked up some Pappardelles Chipotle Fettucine. Pappardelles one of the premier makers of artisanal pastas. They make over 100 different handcrafted dried pastas and ravioli. One of the great aspects of Pappardelles pasta is they take great pride in their product and only distribute through certified farmer’s markets and mail order from their own site (www.pappardellespasta.com).
When I purchased the pasta I had no idea what I was going to make with it. But I knew when I saw and tasted this pasta that I had to come up with something. In addition to the protein I wasn’t quite sure what sauce to serve with it. After some thought I decided to go towards a more Mexican style dish. I picked up a couple of Tomatillos and a bunch of cilantro. What I came up with is a Tomatillo Chipotle Cream Sauce served with a grass-fed chicken I purchased at local farmer’s market.
I cut the chicken up into 6 pieces and seasoned them with Todd’s Dirt and then grilled. I wanted something with a simple flavor for the chicken that wasn’t going to clash with the sauce.
- 3 Tomatillos, husked and chopped
- 1 bunch Cilantro, finely chopped
- 2 cloves garlic, minced
- ½ cup cheese, shredded (I used a 4 cheese Mexican Blend)
- 2 tablespoons sour cream
- ¼ cup heavy cream
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- salt and pepper to taste
- Combine all ingredients in a blender or food processor. Make sure you drain as much juice from the tomatillos before putting them in the food processor. Blend until smooth. Pour mixture in a saucepan and reduce until thick over low to medium heat.
- If using a regular pasta add minced jalapeño or other chili to the sauce when blending in the food processor.
- Plate the pasta and chicken a spoon the sauce over both.