Chicken Coloradito Orecchiette

  • Servings : 24 servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Classic Oaxacan Mole tossed with poached chicken, roasted delicata squash and roasted sesame seeds

Recipe created by Matt Harding


Step 1

In a large rondo over medium high heat add oil. Add chicken and heat.

Step 2

When chicken is hot, add diced tomatoes, continue to heat.

Step 3

Add mole and chicken stock bring to a simmer.

Step 4

Reheat precooked orecchiette in boiling and water and when hot remove and shake well to remove water, add to pan.

Step 5

Toss well, check seasoning and plate. Garnish with queso fresco and scallions and sesame seeds.


  • 3 lb Barilla Orecchiette
  • 6 oz blended oil
  • 18 oz chicken, poached, shredded
  • 12 oz tomatoes, diced
  • 24 fl oz Mole sauce
  • 18 oz chicken stock
  • 48 oz delicata squash, roasted
  • 6 oz scallion, bias cut
  • 2 tbsp sesame seeds, toasted
Recipe Type:
Chef Recommended Cuts
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 202g
Servings Per Container

Amount Per Serving
Calories 390
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 15mg
Sodium 180mg
Total Carbohydrate 55g
Dietary Fiber 3g
Sugars 8g
Protein 15g

Vitamin A %
Vitamin C %
Calcium 32%
Iron 3%
Allergy Information: Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nuts, Wheat. May also contain Crustaceans, Gluten Mustard, Sesame Seeds.
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.