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Green Onion Tomatillo Cream Sauce With Chicken – Pasta – Potato

The first time I tasted tomatillos, it was an accident. I mistook them for unripe green tomatoes in my grandmother’s garden, plucked a handful, and took a tentative bite. The tangy, slightly acidic burst of flavor was a surprise, but a pleasant one. My grandmother, always the resourceful cook, quickly whipped up a simple tomatillo salsa, and I was hooked. This Green Onion Tomatillo Cream Sauce is a testament to that initial experience, a comforting dish with a uniquely bright, almost citrusy edge. It’s a meal that reminds me of family, resourcefulness, and the simple joy of discovering new flavors in unexpected places.

Recipe Overview:

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6-8
Yield: About 8 cups of sauce
Dietary Type: Adaptable (can be dairy-free and/or gluten-free)

Ingredients:

For the Sauce:

4 green onions, thinly sliced
2 tomatillos, husked, thinly sliced, minced
¾ cup evaporated milk (Note: For a dairy-free option, use full-fat coconut milk)
½ teaspoon garlic salt
1 teaspoon dried basil
1 tablespoon instant minced onion
½ teaspoon celery seed
½ – 1 teaspoon sugar (adjust to taste)

For the Meat Broth:

2-4 chicken thighs (bone-in, skin-on or boneless, skinless – your preference!)
1 ½ cups water
¼ teaspoon salt
1 dash black pepper

For the Pasta or Potatoes:

16 ounces bow tie pasta (or your favorite pasta shape) OR Cooked, cubed potatoes
1 ½ teaspoons cornstarch (or gluten-free alternative like tapioca starch)

Equipment Needed:

Medium saucepan
Medium pan with lid
Small cup
Measuring cups and spoons
Cutting board
Knife
Colander (if using pasta)

Instructions:

In a medium saucepan, combine all the sauce ingredients: sliced green onions, minced tomatillos, evaporated milk, garlic salt, dried basil, instant minced onion, celery seed, and sugar. Set the saucepan aside for now.
In a separate medium pan, add all the meat broth ingredients: chicken thighs, water, salt, and black pepper. Place the lid on the pan.
Bring the chicken broth to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Important: Add a little more water to the broth ingredients if needed to ensure there is 1 ½ cups of broth remaining after cooking.
Once the chicken is cooked, carefully remove it from the broth. Set the broth aside. Allow the chicken to cool slightly, then dice the chicken meat off the bone (if using bone-in thighs). Discard the chicken skin (if using skin-on thighs).
Measure out 1 cup of the reserved chicken broth.
Add the measured chicken broth and the diced chicken to the saucepan containing the sauce ingredients.
Bring the sauce to a simmer over medium heat. Cook for about 5-6 minutes, stirring occasionally. This allows the flavors to meld together.
Taste the sauce. Add more sugar or salt and pepper if desired, adjusting to your personal preference. The tomatillos can be quite tart, so you might need a little extra sugar to balance the acidity.
In a small cup, combine the cornstarch with a small amount of cold water (about 2 tablespoons) and stir until the cornstarch is completely dissolved. This creates a slurry that will thicken the sauce. Tip: Make sure there are no lumps of cornstarch remaining in the slurry.
Slowly add the cornstarch slurry to the simmering sauce, stirring constantly. Continue to stir until the sauce thickens to your desired consistency. This should only take a minute or two.
While the sauce is simmering, cook the bow tie pasta according to package directions. Drain the pasta well. Alternatively, you can use cooked, cubed potatoes.
Pour the Green Onion Tomatillo Cream Sauce with Chicken over the drained pasta (or potatoes) and toss to coat. Serve immediately. Alternatively, you can serve the sauce as a gravy over the pasta or potatoes, allowing each person to add their desired amount.

Expert Tips & Tricks:

Adjusting the Tang: The tartness of tomatillos varies. If your sauce is too tart, add sugar a little at a time until you reach the desired balance. A squeeze of lime juice can also brighten the flavor.
Making it Vegetarian: Omit the chicken entirely for a delicious vegetarian version. Consider adding white beans or chickpeas for added protein. You can also use vegetable broth instead of chicken broth.
Thickening Without Cornstarch: If you prefer not to use cornstarch, you can use an equal amount of arrowroot powder or tapioca starch. Alternatively, you can simmer the sauce for a longer period of time to reduce the liquid and naturally thicken it.
Adding Heat: For a spicier sauce, add a pinch of red pepper flakes or a finely chopped jalapeño pepper to the sauce along with the other ingredients.
Fresh Herbs: While the recipe calls for dried basil, adding fresh basil at the end will add a more vibrant flavor.

Serving & Storage Suggestions:

Serve the Green Onion Tomatillo Cream Sauce with Chicken hot over your favorite pasta shape, cooked rice, or potatoes. A side of fresh fruit, such as sliced melon or berries, complements the richness of the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally. You may need to add a splash of water or broth to loosen the sauce if it has thickened too much. It is not recommended to freeze this sauce due to the dairy content, as it may separate upon thawing.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	416.8 kcal	N/A
Calories from Fat	96 g	23%
Total Fat	10.7 g	16%
Saturated Fat	3.7 g	18%
Cholesterol	99.3 mg	33%
Sodium	174.4 mg	7%
Total Carbohydrate	61 g	20%
Dietary Fiber	3.3 g	13%
Sugars	2.8 g	N/A
Protein	18.8 g	37%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions:

Dairy-Free: Substitute the evaporated milk with full-fat coconut milk or another non-dairy milk alternative. Be aware that the flavor profile will change slightly.
Gluten-Free: Use gluten-free pasta and a gluten-free thickening agent like tapioca starch instead of cornstarch.
Spicy: Add a pinch of red pepper flakes or a chopped jalapeño to the sauce.
Herby: Add other herbs such as cilantro or oregano for a different flavor profile.
Vegetarian: Substitute the chicken with white beans, chickpeas, or tofu.
Seasonal: Add roasted corn kernels in the summer for a sweet and savory flavor.

FAQs (Frequently Asked Questions):

Q: Can I make this sauce ahead of time?
A: Yes, you can prepare the sauce up to 2 days in advance and store it in the refrigerator. Reheat gently before serving.

Q: Can I use fresh tomatillos instead of minced tomatillos?
A: Yes, absolutely! Use about 4-5 fresh tomatillos, husked and finely diced. You may need to adjust the cooking time slightly.

Q: What if I don’t have evaporated milk?
A: You can use regular milk or half-and-half, but the sauce will be slightly less rich. You can also use a non-dairy milk substitute like full-fat coconut milk for a dairy-free option.

Q: Can I freeze this sauce?
A: It’s not recommended to freeze this sauce due to the dairy content, as it may separate upon thawing and the texture may change.

Q: How can I make this dish more kid-friendly?
A: Reduce the amount of tomatillos slightly to lessen the tanginess, and use a smaller pasta shape like ditalini.

Final Thoughts:

This Green Onion Tomatillo Cream Sauce with Chicken is a versatile and comforting dish that is sure to please a crowd. The unique tangy flavor of the tomatillos combined with the creamy sauce and tender chicken is a delightful combination. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback – happy cooking! Consider pairing it with a crisp Sauvignon Blanc to complement the bright, citrusy flavors.

Green Onion Tomatillo Cream Sauce With Chicken – Pasta – Potato Recipe