Mexi Chicken

Chicken
2 large boneless, skinless chicken breasts
1/2 tsp. ancho chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
salt and pepper

Pasta
2 c. radiatore pasta (measure before it is cooked)
1 Tbl. extra virgin olive oil
1/2 c. onion, finely chopped
1/2 c. green or red bell pepper, chopped
1 1/2 c. half-and-half (I used fat-free)
1/2 c. mild salsa verde (green salsa)
1 c. petite diced tomatoes from a can, undrained
1/4 tsp. ancho chili powder
1/2 - 3/4 tsp. smoked paprika
1/4 c. fresh cilantro, chopped
1 Tbl. cornstarch dissolved in 1 Tbl. cold water

For the chicken: Combine ancho chili powder, smoked paprika, garlic powder, salt and pepper; season both sides of each chicken breast with the rub and set aside for a few minutes to allow the chicken to absorb some of the spices.  Then, grill on the George Foreman or cook in a skillet over medium heat until internal temperature registers 165 degrees on an instant-read thermometer.

For the pasta: Cook pasta according to package directions; drain.  Meanwhile, heat olive oil in a medium skillet over medium heat.  Add the onion and chopped peppers and saute for a few minutes or until tender.  Stir in the half-and-half, salsa verde, diced tomatoes, chili powder, smoked paprika and cilantro.  Allow to cook, stirring occasionally, until heated through.  Add the cornstarch/water mixture and continue cooking until thickened.  Stir in the cooked pasta.

To serve: Slice cooked chicken and serve over pasta.  Garnish with more cilantro, if desired.  Serves: 3-4