Mole Poblano Pasta with Chicken

Ingredients

• 200 g linguine pasta
• 200 g cooked shredded chicken breast
• 1 cup mole poblano sauce
• 2 tbsp olive oil
• 1 tbsp toasted sesame seeds
• to taste salt(optional)
• 2 tbsp fresh cilantro leaves(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil, add the linguine, and cook al dente according to package directions (about 10 minutes). Drain, reserving 1/2 cup of pasta water.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shredded chicken and sauté for 2-3 minutes until warmed through.

3. 3

   Stir in the mole poblano sauce and 1/4 cup of the reserved pasta water, simmering gently for 5 minutes to meld flavors. Adjust consistency with additional pasta water if needed.

4. 4

   Add the cooked linguine to the skillet, tossing to coat evenly with the sauce. Cook together for another 2 minutes, allowing the pasta to absorb the sauce.

5. 5

   Season with salt if desired, then transfer to plates. Garnish each serving with toasted sesame seeds and a sprinkle of fresh cilantro.