FETTUCCINE WITH CHICKEN AND WALNUTS

For the sauce

• 1 tablespoon of canola oil
• 2 cloves of garlic, minced
• 1/2 chopped onion
• 2 tablespoons of cilantro stems, washed, disinfected, and chopped
• 2 adobo chipotle peppers, seeded and chopped
• 1/2 cup of water
• 1/2 cup of low-fat cream
• 1 pinch of salt and ground black pepper
• 1 pinch of ground nutmeg

For the chicken

• 1 tablespoon of canola oil
• 2 tablespoons of fresh chopped rosemary
• 2 chicken breasts, cleaned and semi-flattened

For the pasta

• 2 L of water
• 1/2 teaspoon of salt
• 200 g of Fettuccine La Moderna®
• 4 tablespoons of toasted and lightly chopped walnuts

INSTRUCTIONS

For the sauce

1. Heat the canola oil in a pan and sauté the garlic and onion until the latter becomes translucent.
2. Add the cilantro stems with the chiles and sauté for a minute.
3. Pour the water and cream into the pan, stir well to incorporate with the other ingredients and cook until boiling.
4. Pour this preparation into your blender jar and process until achieving a smooth and smooth sauce.
5. Return the sauce to the pan and adjust the flavor with salt, pepper, and nutmeg.
6. Set aside.

For the chicken

1. Combine the oil with the rosemary in a bowl and brush the chicken breasts with this preparation.
2. Cook the chicken on your hot grill and let it cook until the lines are marked and the breasts are well cooked in the center; approximately for five minutes per side.
3. Remove from the grill once cooked, let rest for a minute and cut into sliced ​​segments.

For the pasta

1. Heat the water with the salt in a tall pot until it boils.
2. Immediately add the Fettuccine La Moderna® and cook until it is at its point (soft on the outside and firm on the inside); check the cooking times marked on the package.
3. Drain the pasta and transfer it to the saucepan with the sauce and walnuts.
4. Stir and heat over low heat for 30 seconds.
5. Serve the hot pasta with the grilled chicken.