Yield: 4 Servings
Tomatillos – peeled 1 lb.
Medium onion – quartered 1
Jalapeño pepper – seeded 2
Fideos (dried angel hair pasta) – 8 oz.
Vegetable oil – ½ cup
Tomatoes – chopped 3 cups
Onion – chopped ½ cup
Chicken broth – divided use ¾ cup
Salt and freshly ground black pepper – to taste
Gouda cheese, coarsely shredded – 1/3 cup
Crème fraîche – 2 Tbsp.
Cilantro, chopped – 2 Tbsp.
Olive oil, divided use – 3 Tbsp.
Chicken breast halves – skinless, boneless 4
Ripe avocado – diced
Preparation:-
- To prepare salsa, place tomatillos, on-ion quarters and jalapeño in baking pan and roast in preheated 350F oven until soft, about 30 minutes. Chop roasted vegetables, place in saucepan and add remaining chicken broth, cilantro, 1 Tbsp. olive oil, salt and pepper; keep warm.
- Break fideos into large pieces and place in large skillet heated with oil. Sauté until golden, drain oil and add tomatoes, chopped onion, ¼ cup chicken broth, salt and pepper. Cover and bake in preheated 350F oven 15 minutes. Stir in Gouda and crème fraîche.
- Season chicken breast and sear in sauté pan with remaining olive oil, about 7 minutes. To serve, slice chicken breast and fan on top of fideos. Spoon salsa around chicken and scatter avocado around plate.