Spaghetti Con Pollo (Chicken) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My father-n-law, from Nicaragua, taught this to my Hubby who then taught it to me. It's one of the family favorites. Ingredients:
1 (16 ounce) box spaghetti (or linguini) |
3 lbs chicken breasts (more or less) |
2 (1/2 teaspoon) packets sazon goya con culantro y achiote |
1 cup ketchup |
1/4 cup margarine |
1 (1 lb) bag hispanic sour cream (such as la perfecta or sula) |
Directions:
1. Place chicken in a large pot, fill with water and bring to a boil.
2. Boil for about 20 minutes or until chicken is fully cooked.
3. Remove the chicken from the water and set aside to cool off a bit. DO NOT discard water.
4. Bring the same water to a boil cook your pasta in it as directed on box.
5. Once pasta is cooked remove from water and set aside.
6. Once chicken is cool enough to handle shred it.
7. In a large pot on medium high heat melt the margarine an sauté the pasta for about 2 minutes.
8. Mix in chicken and stir well.
9. Mix in the ketchup and stir well.
10. Mix in the remainder ingredients and stir well. (You may not think the whole bag of cream is necessary).
11. You may need to add a bit of water, about 1/4 cup, because you don't want your pasta to look dry nor too soupy.
12. Once everything is mixed well cover and simmer for about 20 minutes.
13. ENJOY.
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