Peruvian Fresh Red Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Large Red Pepper (diced)4 Large Ripe Tomatoes (diced)1 Large Carrot (diced)1 Whole Breast of Chicken (cubed)1 Large Onion (diced)3 Cloves Garlic4 Tbsp EVOOSalt & Pepper to taste1 Cup CilantroWhole Wheat Spaghetti (large handful)Aji Rocotto (red pepper paste)3 Bay Leaves4 All Spice Balls
Chop onion and garlic and fry in pan with EVOO. Once see through, add cubed chicken and cook with aji rocotto and 2 all spice balls (salt and pepper to taste).
On the side puree the peppers, tomatoes and carrots.
Bring water to a boil and add bay leaves, salt and pepper and 2 all spice balls to water with the pasta. Cook spaghetti and drain. Remove spice balls and bay leaves.
Add 1/2 puree on the spaghetti and heat through. Turn off heat and add 1/2 cilantro, stir through and place lid on saucepan.
Add the rest of the puree to the chicken and onion mix. Heat through. Turn off heat and add remainder of cilantro.
Spoon chicken mix onto each plate of noodles and add parmesan cheese to serve. Should make enough for 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DVILELA.
On the side puree the peppers, tomatoes and carrots.
Bring water to a boil and add bay leaves, salt and pepper and 2 all spice balls to water with the pasta. Cook spaghetti and drain. Remove spice balls and bay leaves.
Add 1/2 puree on the spaghetti and heat through. Turn off heat and add 1/2 cilantro, stir through and place lid on saucepan.
Add the rest of the puree to the chicken and onion mix. Heat through. Turn off heat and add remainder of cilantro.
Spoon chicken mix onto each plate of noodles and add parmesan cheese to serve. Should make enough for 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DVILELA.
Nutritional Info Amount Per Serving
- Calories: 57.0
- Total Fat: 2.4 g
- Cholesterol: 7.5 mg
- Sodium: 28.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.1 g
- Protein: 3.9 g
Member Reviews