Pasta con Pollo (Colombian Creamy Pasta with Chicken)

Pasta con Pollo (Colombian Creamy Pasta with Chicken) is a main course that serves 6. For $1.8 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 46g of protein, 30g of fat, and a total of 753 calories. 598 people have made this recipe and would make it again. If you have flour, tomato paste, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by My Colombian Recipes. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 87%, this dish is great. Similar recipes include Spaghetti con Pollo y Salsa Criolla (Colombian-Style Spaghetti with Chicken), Pasta Bravo: Creamy Chicken Pasta Bake, and Pasta con la zuccan alla napoletana (Pasta with Winter Squash, Naples-Style).

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring a large pot of water to a boil, salt the water and cook the pasta al dente.While the pasta is cooking, in a fry pan over medium-low heat, warm the butter. Add the onion, garlic and sauté until very soft and lightly golden, about 15 minutes. Add the shredded chicken and tomato paste. Stir and cook for 5 minutes more.In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes.Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg. Remove the sauce from the heat. Add the cheeseDrain pasta and add to the skillet with the shredded chicken. Toss the pasta to coat evenly with the sauce. Top with cheese and cilantro. Serve immediately.

 

Step by step:

1. Bring a large pot of water to a boil, salt the water and cook the pasta al dente.While the pasta is cooking, in a fry pan over medium-low heat, warm the butter.

2. Add the onion, garlic and sauté until very soft and lightly golden, about 15 minutes.

3. Add the shredded chicken and tomato paste. Stir and cook for 5 minutes more.In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes.

4. Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg.

5. Remove the sauce from the heat.

6. Add the cheese

7. Drain pasta and add to the skillet with the shredded chicken. Toss the pasta to coat evenly with the sauce. Top with cheese and cilantro.

8. Serve immediately.

Nutrition Information:

covered percent of daily need