This fresh, light mole contrasts with more traditional, time-consuming versions. It whips up super-quick but retains an authentic touch. Green pumpkin seed moles are similar to sauces the Aztecs made before the Spanish Conquest.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Add chicken; cook for 10 to 12 minutes or until tender and no longer pink, turning once. Remove chicken; keep warm.

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  • For mole, in the same skillet cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender.

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  • In a blender or food processor combine onion mixture, tomatillos, the 1/3 cup toasted pumpkin seeds, chile peppers, broth, cilantro, and salt. Cover and blend or process with several on-off turns to make a coarse puree. Transfer mole to skillet; heat through.

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  • To serve, spoon mole over chicken breasts. If desired, sprinkle with additional toasted pumpkin seeds.

Nutrition Facts

202 calories; 7 g total fat; 1 g saturated fat; 60 mg cholesterol; 846 mg sodium. 11 g carbohydrates; 3 g fiber; 24 g protein;

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