Nashville-Style! Hearty, Delicious and Sassy too! A great combo of subtle chili-like ingredients with Angel Hair Pasta.
2 T. olive oil
1 pound ground chicken
1 t. salt
½ t. black pepper
1 small onion, finely chopped
2 jalapenos, finely chopped
4 cloves garlic, finely chopped
1 T. cumin
1 T. ancho chile powder
1 T. Worcestershire sauce
1 ½ t. ground coriander
1 t. oregano
1 cup chicken broth
1 T. light brown sugar, packed
1 can cannellini beans, drained and rinsed
12 ounces Tri-Color Angel Hair Pasta Nests (or 12-16 ounces angel hair, spaghetti, or some other long pasta)
¼ cup cilantro, chopped (can sub parsley)
Grated Parmesan (1/2 cup or so)
In a large skillet, brown ground chicken over medium high heat, until browned and cooked thoroughly, approximately 6-8 minutes.
Add the onion, jalapenos, garlic, cumin, chile powder, Worcestershire, coriander, and oregano. Stir and cook for about 3-4 minutes, until onion softens.
Add the chicken stock and brown sugar, and stir. Add the beans, reduce heat and simmer sauce, stirring occasionally. Now its time to cook the pasta!
Cook pasta according to package directions. Reserve ½ cup of the cooking water, and then drain the pasta.
Add pasta, cooking water, and about ¼ cup Parmesan to sauce, and combine. (tongs work well!)
Serve in bowls topped with fresh chopped cilantro and additional Parmesan. Enjoy!