Fiesta Chicken & Pasta

4 chicken breasts, boneless/skinless
1 T. salt
1 t. pepper
1 T. spanish paprika
2 T. chili powder
1 T. cumin
1/2 t. cayenne pepper
1 t. chopped garlic

Mix all dry ingredients together and rub
onto chicken breasts. Let set in refrigerator
for one hour. Grill over medium coals
until done. Serve over cooked pasta
Top with green chile salsa.

Green Chile Salsa

1 T. oil
3 tomatillas (or green tomatoes)
1 clove garlic
1 (1 oz) coriander
1 green chiles
1 lime, squeezed
1 (16 oz) sour cream
pinch of salt and sugar

Saute tomatillas in oil about 3 minutes
until softened. Place them along with
garlic, coriandor, chiles, and juice of lime
in blender or processor, puree until
smooth. Fold in sour cream, add
sugar and salt to taste