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
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.