Bell Pepper Trio Linguine with Grilled Chicken

Serving Size:  4-6


1 lb. Pappardelle's Bell Pepper Trio Linguine
4 skinless, boneless chicken breasts
3 large bell peppers
1 lb. tomatillos, husked
1/2 cup onion, finely chopped
1 tsp. garlic, minced
1 serrano chile pepper, minced
1 15 oz. can black beans, drained and rinsed
3 tbsp. cilantro, chopped
1 tbsp. fresh oregano, chopped
1 tsp. ground cumin
1 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. red pepper flakes
1 tbsp. paprika
Salt & pepper, to taste
2 tbsp. olive oil
Juice of 1 lime
2 cups water


  1. Preheat grill to medium high and boil water for pasta.
  2. To create seasoning mixture, add together 1 tbsp. chili powder, 1 tbsp. garlic powder, 1 tbsp. onion powder, 1 tbsp. red pepper flakes, 2 tbsp. oregano, 1 tbsp. paprika, 1/2 tsp. cumin, salt and pepper. Whisk together oil, lime juice, and seasoning mix in a small bowl.
  3. Place chicken breasts in a plastic bag with seasoning mixture and massage seasoning into chicken until evenly covered.
  4. Cut peppers in half, core and brush with oil. Oil grill grates. Grill the peppers (skin side down) 4-5 minutes or until blackened and blistered. Remove peppers to plate, and cover. Grill the seasoned chicken for 5-6 minutes or until the juice run clear.
  5. Meanwhile, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes).
  6. To create the salsa verde, place tomatillos, onion, garlic, and serrano pepper into a saucepan. Season with 2 tbsp. cilantro, 1 tbsp. oregano, 1/2 tsp. cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully purée the tomatillos and water in batches until smooth.
  7. Cut chicken into thin strips. Peel peppers and cut into strips. Add chicken and peppers to large bowl. Add drained beans, salsa verde, and 1 tbsp. cilantro. Mix well.
  8. Drain pasta and immediately toss with chicken mixture and serve. Enjoy!