- 1 (12 ounce) box Barilla® Pronto™ Elbows
- 3 cups cold water
- 2 cups chicken broth
- 1 cup Barilla® Tomato & Basil Sauce
- 2 tablespoons chipotle pepper sauce
- 1 cup rotisserie chicken, shredded
- 1 (15.5 ounce) can hominy, rinsed and drained
- 1 onion, diced
- 1/2 cup radishes, sliced
- 5 sprigs cilantro
- 3 limes, sliced into wedges
- Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
- Cook on high, stirring occasionally until most of the water is absorbed about 10 minutes but may vary by stove.
- With about 3 minutes left add chicken broth, Tomato & Basil sauce, chipotle sauce, chicken and hominy. Stir to combine. Remove the skillet from the heat.
- To plate, portion out bowls and top with onion, radish and cilantro. Garnish with lime.