- 3 square chopped, grilled chicken breasts
- 1 cup grated Manchego cheese
- 2 chile poblanos grilled and deveined
- 1 cup stem-less cilantro
- 1/4 cup olive oil
- 250 grs Fettuccine
- 1/4 butter bar
- Salt and Pepper to taste
- 1/2 cup toasted pine nuts
- 1/2 cup water
- 1 tbs chopped garlic
Cook the pasta al dente and drain.
Blend coriander, poblano peppers, pine nuts, olive oil, garlic, butter, water, salt and pepper.
Pour the mixture into a saucepan over low heat and slowly add the Manchego cheese until it melts. Add the chicken and stir well for 1 minute.
Add the pasta to the sauce and mix well. Serve immediately.
This meal may be accompanied with a medium-bodied white wine or light-bodied red wine.
This recipe was created by Isabella Maceratta. She used to prepare it for her parents when she visits them on vacations. Nobody prepared this delicious pasta as well as she does.