Title: Chicken tomatillo sauce with mole chile
 Categories: 4star, Pasta, Peru
      Yield: 4 Servings
 
      5 oz Skinless boneless chicken
           -breasts; (1 fillet)
           Freshly ground black pepper
           Mexican spice mix
           Olive oil spray
    1/2    Red bell pepper; sliced
      2 oz Sliced mushrooms; (2 or 3
           -oz)

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Green tomato-chile sauce
      3 tb Mole chili pepper paste
    1/2    Sweet onion; roasted
      1    Head garlic; roasted, to
           -taste
    1/2    Chipotle pepper; with
      1 ts Adobo sauce
    1/4 c  Diced tomato; or salsa
    1/2 c  Coffee
      1 c  Nonfat chicken broth
    1/2 ts Lemon zest; minced, or more
           Fresh chopped cilantro; last
           -garnish
      8 oz Cooked egg noodles
      4 tb Monterey jack cheese; with
           Chopped jalapeno; crumbed

MMMMM---------------------------SIDES--------------------------------
      2 c  Zucchini; julienned
           Orange zest; to taste
           Fresh herbs; thyme
      4 sm Potato; boiled and halved

MMMMM-------------------------CONDIMENTS------------------------------
      1 sm Jicama; sticks
      2 lg Cucumbers; cut into spears
      8 oz Radishes; quartered
      1    Orange; sliced
      4 tb Plain lowfat yogurt
 
  To roast onion and garlic, peel and trim the onion; slice the head of
  garlic to expose the cloves. Seal in an aluminum foil packet. Moisten
  with olive oil spay (optional). Roast in a oven 325degF until
  aromatic (45 to 60 mins.)
  
  Trim the chicken breast of fat. Slice it along the grain diagonally;
  then cut into strips. Season with black pepper and your choice of a
  Mexican spice blend (such as Cre-ole Spice Blend, posted previously).
  Spray a wok lightly; heat the wok to sear and slightly char the
  chicken. When no longer pink add the bell peppers and mushrooms. Make
  awell in the wok's center and add the sauce item in the order list.
  
  When the mole paste blends with the sauce liquids, stir to combine
  all. Make about 1 to 1-1/4 cups of the sauce: Add water and/or broth
  to thin the sauce as it siimmers. Taste and adjust lemon and/or
  pepper. Stir in chopped fresh cilantro and spoon stew over the hot
  cooked noodles; then sprinkle with Jalapeno Jack cheese. Serve with
  zucchini steamed with orange zest and thyme; boiled potato wedges,
  well drained; condiments.
  
  Mushroom Tomatillo Sauce with Mole Chile (Variation). Use a variety of
  domestic and wild mushrooms. Thin the sauce with strained soaking
  liquid and/or vegetable broth.
  
  Pasta: fettucine, spaghetti, short lasagna, or homestyle (thick).
  Broth: we used about 1/2 cup 99% fat free, low salt chicken broth,
  and then switched to water to thin the sauce as it simmered. Mole
  contains ancho peppers, vegetables oil, toasted bread (crumbed),
  sugar, chocolate, sesame seed and/or nuts (ground) and salt, pepper,
  and dried herbs and spices to taste; such as oregano, cinnamon, etc.
  Potato: traditionally white, but gold, sweet (not yam) or blue would
  also be welcome. Add more Chipotle with Adobo to please the taste.
  The Cre-ole' spice blend is hot, spicy, sweet: Caribbean!
  
  "This version of a Chicken Stew on Noodles recaptures the flavor of
  an Aji we had at a Peruvian restaurant. Make your own sauces or buy
  convenient jars and cans. The potato on the side is not just
  traditional: it finds that spot on the tongue that wanted something.
  A lot of food: mc estimates
      315    cals; 5 g fat; 13.5% cff."
  
  Recipe