Chile Ancho-Braised Chicken & Pasta Recipe

Name: Chile Ancho-Braised Chicken & Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ancho chile pepper; 1/2 cup water; 2 teaspoons vegetable oil divided; 1 onions medium, chopped; 2 zucchini medium, chopped; 2 carrots medium, chopped; 2 cloves garlic; 1 jar ragu old world style pasta sauc; 12 ounces fettuccine, cook and drain; 1/4 cup chopped fresh cilantro; 6 boneless skinless chicken thighs about 1-1/2 lbs.; 2 tablespoons semi-sweet chocolate morsels

Servings: persons

2 ancho chile pepper
1/2 cup water
2 teaspoons vegetable oil divided
1 onions medium, chopped
2 zucchini medium, chopped
2 carrots medium, chopped
2 cloves garlic
1 jar ragu old world style pasta sauc
12 ounces fettuccine, cook and drain
1/4 cup chopped fresh cilantro
6 boneless skinless chicken thighs about 1-1/2 lbs.
2 tablespoons semi-sweet chocolate morsels

1
Toast chili peppers in dry, deep 12-inch nonstick skillet over medium heat, pressing with spatula and turning occasionally, about 2 minutes; cool slightly. Remove stem and seeds.
2
Pour boiling water over chili peppers, then cover and let stand 10 minutes. Remove chili peppers from water, reserving water. Process chili peppers in mini food processor until smooth, adding just enough water to liquify peppers; reserve.
3
Heat 1 teaspoon oil in same skillet over medium-high heat and brown chicken in batches. Remove chicken from skillet and set aside.
4
Heat remaining 1 teaspoon oil and cook zucchini, onion and carrots, stirring frequently, 8 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in Pasta Sauce, chili pepper mixture, chicken and chocolate chips. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes or until chicken is thoroughly cooked.
5
Serve over hot fettuccine and garnish with cilantro.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ancho chile pepper, 1/2 cup water, 2 teaspoons vegetable oil divided, 1 onions medium, chopped, and more.

Yes, Chile Ancho-Braised Chicken & Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Ancho-Braised Chicken & Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions