Mexican Chicken and Broccoli Pasta

I've subscribed  to a website called Punchfork that I'm loving! This chicken recipe was found  there and by God, it is delicious! But since this week my CSA was broccoli, red onions, cheery tomatoes and kale. I'm sick of Broccoli Soup! So I thought, pasta!


This is kinda of a mash-up so first the chicken: 


Mexican Chicken 
from pickypalate.com


Ingredients: 

• 1/4 teaspoon McCormick Gourmet Ancho Chile Pepper
• 1/4 teaspoon McCormick Gourmet Smoked Paprika
• 1/4 teaspoon McCormick Gourmet Garlic Powder
• 1/4 teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/4 teaspoon McCormick Gourmet Coarse Grind Black Pepper
• 1 1/2 lbs (fryer) chicken breast with rib meat

Directions: 

1. Preheat the oven to 350 degrees. 
2. Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine.  Sprinkle over both sides of chicken, then rub.  Heat 2 tablespoons oil in Dutch oven or large pot over medium heat.  Add chicken cooking until browned on both sides, about 6 minutes each side.  Place pot in oven and continue cooking for 25 minutes.

Broccoli Pasta 

from allrecipes.com

Ingredients

• 3 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 tablespoon chopped onion
• 2 cloves garlic, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 2 cups fresh broccoli florets
• salt and pepper to taste
• 1 pinch dried oregano
• 18 ounces dry penne pasta
• 1/4 cup fresh basil leaves, cut into thin strips
• 2 tablespoons grated Parmesan cheese

Directions: 

1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.

Notes: 

- Well, obviously I didn't use the chicken in the second recipe. I just started from the onions and moved on.

- I didn't canned diced tomatoes. I had a lot of cherry tomatoes so I saved  some of the pasta water and added a bouillon cube. I also added a bit of kale.