Peruvian Fresh Red Spaghetti

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 Garlic
4 Tbsp EVOO
Salt & Pepper to taste
1 Cup Cilantro
Whole Wheat Spaghetti (large handful)
Aji Rocotto (red pepper paste)
3 Bay Leaves
4 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.