Every year from September 15^th to October 15^th, Hispanic Heritage Month is commemorated in celebration of the cultures and contributions of Hispanics in the US.

One of the best ways to honor the month long celebration is through food, while showcasing the melting pot of cultures that have emerged from Hispanic influences. To show this mix of flavors and celebrate, Barilla is teaming up with Yvette Marquez, award-winning food blogger of Muy Bueno Cooking, cookbook author and Emmy-winning producer and writer, by creating a delicious and flavorful Pasta con Pollo recipe featuring Barilla Classic Blue Box Linguine. Barilla shares two other recipes using their high-quality pasta with a Hispanic touch.

Chicken in Salsa Verde Lasagna
Serves: 8

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients

1 box Barilla Oven-Ready Lasagna

16 green tomatillos

1 medium white onion, chopped

2 garlic cloves, peeled

1 small cilantro fist, chopped

2 serrano chiles

12 ounces Manchego cheese

2 pounds boneless chicken breast, shredded

6 large spoons sour cream

Salt to taste

Directions

1. Bring a large pot of water to a boil with a pinch of salt. Once the boil starts add the tomatillo, onion, garlic cloves, cilantro and the serrano chiles. Boil in max heat for 15 minutes or until the ingredients are soft and they are less bright.
2. Drain the water, put the ingredients on the blender and make a light puree, which will be the Salsa Verde.
3. In another pot, boil water, and add the chicken. Cook until it´s tender take out and reserve. Let the chicken breast cool until easy to handle, shred and reserve.
4. Return the salsa verde to the pot and add the shredded chicken, bring them to a boil and reserve.
5. In a large, 15×10 rectangular glass baking dish first put a spoon of salsa verde to cover the bottom, then add a layer of pasta until it covers the salsa, add a thin layer of chicken en salsa verde, 3 ounces of Manchego cheese and cover again with a layer of pasta, repeat the procedure and finish with sour cream and a layer of cheese.
6. Once finished, cover with aluminum foil and put into the oven at 375º F for 20 minutes. Once the 20 minutes are over, take off the aluminum foil and put back in for 10 more minutes at the same temperature or until the cheese gets golden brown. Serve and enjoy!

Chicken and Penne Puerto Rican Style
Serves: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

1 box Classic Blue-Box Barilla Penne

4 tablespoons olive oil

2 chicken breasts, halved

2 tablespoons all-purpose seasoning with annatto (adobo con achiote)

1 onion, sliced

3 garlic cloves, minced

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

1 (28 oz) can crushed tomatoes

1 tablespoon tomato paste

½ cup green olives, pitted and drained

½ cup frozen peas and carrots

4 tablespoons cilantro

Salt and pepper to taste

Grated Parmesan cheese for garnish

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat
2. Rub chicken with 1 tablespoon seasoning
3. Brown chicken for about 3 minutes each side
4. Remove chicken, cut into 1-inch chunks and set aside
5. In the same pan, add onion, garlic, peppers and the remaining seasoning. Sauté until onions are translucent, about 6 minutes
6. Add tomatoes, tomato paste, olives, peas and carrots, 3 tablespoons cilantro, salt and pepper, and the chicken
7. Lower heat to medium and cover. Cook for 20 minutes
8. Meanwhile, bring a large pot of salted water to a boil over high heat, add the pasta to the boiling salted water and cook uncovered, stirring occasionally for 11 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat and drain well.
9. Toss the pasta with the sauce and the remaining cilantro
10. Serve with grated Parmesan cheese and dig in!

Pasta con Pollo
Serves: 8

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients

1 box Barilla Classic Blue Box Linguine

2 pounds skin-on bone-in chicken thighs and drumsticks

1/2 teaspoon kosher salt, divided into two ¼ teaspoon each

1/4 teaspoon black pepper

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chili powder

2 teaspoons olive oil

1 tablespoon butter

1 small yellow onion, diced

1 red bell pepper

1 yellow bell pepper

6 (2-ounce) sun dried tomatoes, diced

3 large garlic cloves, finely chopped

1 to 2 chipotle peppers in adobo sauce, diced plus 1 tablespoon adobo sauce

2 tablespoons tomato paste

1/4 cup dry white wine

6 ounces chicken broth

2/3 cup heavy cream

1-ounce parmesan cheese, finely grated

1/2 teaspoon chili flakes

Cilantro (optional)

Directions

1. Season the chicken with ¼ teaspoon salt, pepper, smoked paprika and chipotle chili powder. Over medium-high heat, heat the olive oil in a large skillet.
2. Add the chicken to the skillet, skin-side down, and cook for 5 to 7 minutes on each side. The chicken should be golden brown when done. Each side of the chicken should be cooked evenly. When done, place the chicken on a plate and set it aside.
3. Meanwhile, place bell peppers on an open fire or a baking sheet in the broiler and roast until skins are charred. Set aside, let them cool, and chop.
4. Add butter to the pan and sauté the onions, roasted bell peppers, and sundried tomatoes. Sprinkle with 1/4 teaspoon of salt. Sauté the veggies for 6 to 8 minutes over medium heat. Stir frequently until the vegetables soften.
5. Add the garlic, diced chipotle peppers, adobo sauce, and tomato paste to the pan and stir to combine. Cook until fragrant for 15 to 30 seconds.
6. Pour in dry white wine. Allow the wine to completely reduce and burn off the alcohol, for about 1 minute.
7. Place the chicken over the mixture and pour in chicken broth. Bring liquid to a high simmer and cover with a lid. Cook for 20 to 25 minutes until the chicken is completely cooked through.
8. Meanwhile, add pasta to salted boiling water and cook until al dente. Reserve a cup of starchy pasta water towards the end of cooking.
9. Pour in heavy cream to skillet and season to taste with salt and pepper.
10. Use pasta tongs to add pasta in and toss to combine.
11. Add freshly grated parmesan and toss to coat, using your starchy pasta water to thin out if needed.
12. Garnish with chili flakes, chopped cilantro, and serve!