Pasta with Chicken in Guajillo Sauce

Margarina Primavera
If you are looking for easy and practical recipes, this Pasta with Chicken in Guajillo Sauce is a great option, as everything can be cooked in the same skillet. Guajillo chile is a very commonly used dried chile in Mexican cuisine to add color and flavor to sauces, marinades, moles, and other stews, making it the best option for this pasta recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 onions
  • 1 clove garlic
  • 6 tomatoes
  • 5 guajillo chiles, deveined, seeded, and soaked
  • 1 cup chicken broth
  • salt and pepper
  • 1 tablespoon oregano, dried
  • 1 tablespoon thyme, ground
  • 3 tablespoons Primavera® margarine, 400 g tub
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 cups chicken breast, cut into cubes
  • 1 cup water
  • 400 grams fusilli pasta
  • 1 package cream cheese, cut into cubes and at room temperature, 190 g
  • 1 leaf bay
  • guajillo chile, in rings and fried
  • Cotija cheese, for serving
  • parsley, finely chopped, for garnish
Preparation
15 mins
30 mins
Low
  • For the sauce, blend the onion with the garlic, tomatoes, chiles, chicken broth, salt, pepper, oregano, and thyme until you get a homogeneous mixture. Set aside.
  • In a deep skillet, melt 3 tablespoons of Margarina Primavera®, cook the onion and garlic, add the chicken, season with salt and pepper, and cook until golden brown. Remove and set aside.
  • In the same skillet, add the sauce and one cup of water. Once the sauce boils, add the pasta, cover, and cook over medium-low heat until the pasta is almost cooked.
  • Incorporate the chicken, cream cheese, bay leaf, and mix until fully combined. Finish cooking until the pasta is cooked and the sauce is creamy. Season with salt and pepper.
  • Serve the preparation and garnish with rings of guajillo chile, Cotija cheese, and fried parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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