Latin-Italian Fusion Rigatoni

1 lb. rigatoni pasta, cooked al dente, drained. Reserve some pasta water

2 chicken breasts bone and skin on

Chicken Stock

1 pasilla peppers, roasted and seeded

1/4 lb tomatillos, roasted keep juices along with tomatillos

1-2 serrano peppers, chopped

1/2  yellow onion , chopped

salt, to taste

1/8 cup chopped cilantro

1-2 garlic cloves

1 cup  panela cheese, grated

1 cup cremini mushrooms, sliced

2 tablespoons each butter and olive oil

1/2-1 cup white wine

1 cup heavy cream

Baked chicken breasts and allow to cool, shred chicken or cut into cubes. In the bowl of a food processor fitted with a metal blade combine the tomatillos and their juices, chilies, garlic onion, cilantro and salt to taste. Blend until smooth. Gently stir the chile mixture, chicken and cheese until just blended, set aside.

In a large pan saute the mushrooms in the butter and olive oil until tender. Add wine and nearly completely reduced. Pour in t cream and add the rest of the ingredients including cooked pasta. Stir gently and add pasta water if needed for the sauce.