Green chicken enchilada pasta

Fill a pot halfway with water, add salt, and bring to a boil over medium-high heat.

Add three pieces of chicken breast, reduce to medium and return to a boil.

Skim off the impurities and foam from the broth, cover and cook 25 minutes.

For the salsa, heat about two tablespoons of oil in a pan over medium-high.

Add 12 halved tomatillos, half an onion broken apart, four garlic cloves and jalapeno or serrano to taste; move around a couple of minutes.

Cover and cook; said as eight minutes, then 'after six minutes our tomatillos and chilies should be just about done'.

Transfer to the blender cup with cilantro, chicken bouillon, salt, 1 tsp oregano, 1/2 tsp ground cumin and 1/2 tsp black pepper; blend until smooth and set aside.

After 25 minutes remove the chicken; cook the rigatoni in the broth 10 minutes, stirring so it does not stick.

Reserve a quarter cup of the water, then drain the pasta.

Shred the chicken.

Heat a little oil in a pan over medium-high; add 7 oz fire roasted corn and mix for a minute.

Add the shredded chicken and cook a couple of minutes; add the salsa with the reserved water, then the pasta, and mix until coated.

Taste for salt and adjust; reduce the heat to medium-low.

Top with Monterey Jack, cover and cook 2 minutes.

Top with crema mexicana, queso fresco, purple onion, a couple of radishes and cilantro.