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Pasta with Chicken and Hellim

This tasty and comforting recipe featuring grated hellim cheese, pasta and chicken in a bright tomato sauce comes together quickly for a dinner everyone is sure to love.

Chicken Hellim Pasta


4 tbsp olive oil

1 16oz package bucatini (spaghetti, linquini or any other long pasta can be substituted)

48 oz Chicken Broth

4 tomatoes, pureed

1 large onion, finely chopped

1-2 tbsp fresh lemon juice

1 pound boness, skinless chicken breast or thigh, cut into 1" pieces

8 oz hellim, grated


Dried mint (optional)


Heat oil in a medium saucepan and saute the chicken until golden brown on the outside. Remove chicken from the pan and set aside.

Add onions to the pan (add more oil if needed) and saute for 5 minutes, until translucent but not brown. Meanwhile, puree the tomatoes in a food processor.

Add pureed tomatoes to the onions, season with salt to taste and simmer for 20 minutes until tomatoes are cooked and the sauce has thickened.

Return chicken to pan with tomato sauce, add 1 cup of chicken broth and simmer for an additional 15-20 minutes. Season with salt and lemon juice to taste.

Brown chicken, remove from pan

Add onions sautee, add to last batch to puree with pureed tomato, dump tomato mixture into pan and reduce for 20 min. Add salt and lemon juice to tomato sauce to taste.

Meanwhile, cook pasta according to package directions in remaining chicken broth and water.

To serve, place pasta on plate or platter, top with chicken in tomato sauce and shower liberally with grated hellim. Sprinkle dried mint on top to taste, and enjoy!


* Canned or jarred tomato sauce or marinara sauce can be used instead of fresh. Simply brown the chicken, add your favorite store bought sauce and simmer for 15-20 minutes, then pour the sauce over cooked pasta and top with grated hellim.

* If you don't have bucatini, you can use spaghetti, linguini, or any other long pasta you have on hand.

* Original hellim or hot pepper hellim both work perfectly in this recipe.

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