The full plates bearing a carbohydrate, a protein and some vegetables have always seemed very interesting because they allow you to have all in one combination that acquires a taste very attractive. If the traditional Mexican cuisine are not very common these dishes, we can perfectly well adapt and merge some concepts to make something interesting for the palate.
Today I propose this recipe for pasta with chicken Mexican in which we will use some of the most emblematic sauces Aztec gastronomy: the green sauce. In Mexico, this sauce is eaten in Crido but can also be used for a hot dish such as chilaquiles or enchiladas.
- 250g pasta, 1 chicken breast, cooked corn 150g, 100ml Mexican green sauce, 1/2 white onion, salt and 1 tablespoon of creme franchise.
How to Make Pasta with chicken
Let’s put to boil the chicken breast in salted water for about 25 minutes. When ready remove from the water to dishabille. While chicken is boiling put the pasta in another pot of boiling salted water for about 8 minutes? The we drain and reserve.
We chop the onion we put in a large frying pan for a couple of minutes over medium heat. Then add the green sauce Mexican and stir. We left another 5 minutes then add the chicken and corn kernels. Stir well, season with salt and finally add the cream. We leave in the fire about 8 to 10 minutes before serving.
- Preparation time | 35 minutes
- Difficulty | Easy
I recommend you enjoy these delicious pasta with chicken Mexican piping hot main course because it is very complete. You can perfectly wear to the office and reheat in microwave. Also you can taste the cold as a salad. In this case, you could add a little more green sauce when eating them to give them an extra touch of spice. More reviews on http://quiotl.com/.