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Ingredients
- 3 pieces lean boneless chicken breast (shredded)
- 1/4 bunch cilantro
- 1 lb. spaghetti (your choice)*
- 3 tbsp. sofrito
- 2 envelopes sazon seasoning
- 3 tbsp. Manzanilla olives
- 2 tbsp. capers
- 2-3 pimiento morrones(chopped)
- 2 8 oz. cans tomato sauce
- 1 can cream of chicken soup + 1/2 cup of water
- 2 tbsp. olive oil
- Water
Preparation
Step 1
Place chicken breast in deep pot, fill with water and add cilantro.
Boil chicken until tender. Remove from water and shred.
In same pot that you boiled the chicken, bring broth to boil and place pasta to cook per box instructions.
Drain pasta. Then in same pot, place drained pasta, shredded chicken, sofrito, sazon seasoning, olives, capers, tomato sauce, pimiento morrones, cream of chicken soup and olive oil.
Mix well and cook on low for 8-10 minutes so flavors can mix.
This recipe can be made with your favorite pasta. Try making it with Angel Hair Pasta and don't forget "Pique de Caballero" sauce (hot sauce). (If you dare)