Mole Poblano Pasta

Mole Poblano Pasta is a delightful fusion of traditional Mexican mole flavors with a Paleo-friendly pasta twist, offering a rich and savory experience. This dish combines tender vegetables and a homemade mole sauce that brings warmth and depth to every bite.

Ingredients

• Zucchini - 2 medium, spiralized
• Chicken breast - 250 grams, diced
• Coconut oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Red bell pepper - 1, diced
• Tomato paste - 2 tablespoons
• Unsweetened cocoa powder - 1 tablespoon
• Almond butter - 1 tablespoon
• Chicken broth - 200 ml
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Cinnamon - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a large skillet, heat coconut oil over medium heat and add diced chicken. Cook until browned and cooked through, about 7-10 minutes. Remove from skillet and set aside.
2. In the same skillet, add minced garlic, diced onion, and red bell pepper. Sauté until softened, about 5 minutes.
3. Stir in tomato paste, cocoa powder, almond butter, chicken broth, cumin, oregano, cinnamon, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
4. Return the cooked chicken to the skillet and mix well to combine. Allow the mixture to simmer for an additional 5 minutes to meld the flavors.
5. Add the spiralized zucchini to the skillet and toss to coat in the mole sauce. Cook for 3-5 minutes until the zucchini is tender but still slightly crisp.
6. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 410
• Protein: 38 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein for muscle building and repair.
• Rich in antioxidants from the mole ingredients and vegetables.

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