Recipes
Chicken Breasts with Roasted Tomatillo-Avocado Salsa

Chicken Breasts with Roasted Tomatillo-Avocado Salsa

YIELD: 12 servings

3 lbs. tomatillos, peeled and cored
1 lb. onions, quartered
7 oz. (about 6) jalapeño peppers, seeded
½ oz. (about 1/3 cup) chopped fresh cilantro
Olive or vegetable oil, as needed
Salt and ground black pepper, as needed
8 oz. fideos (dried angel-hair pasta)
1½ lbs. tomatoes, small dice
8 oz. onion, finely chopped
2 cups chicken broth

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