You can easily go from EGG to table with this delicious Salsa Verde Chicken Pasta made in our Big Green Egg Cast Iron Skillet.
Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.
Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.
Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.
Top with diced avocado and cilantro