Luigi's Tai Pasta

Rosy Vera
It is a sweet cold pasta with a touch of chipotle, mixed with pineapple and coconut water.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 250 grams elbow pasta, Luigi La Moderna
  • 200 grams chicken breast, in cubes
  • 5 slices pineapple
  • 4 coconuts, tender
  • 1/2 liters sour cream
  • 6 tablespoons table cream
  • 1/2 cups condensed milk
  • 1 cup coconut water
  • pinches salt
  • 1 baguette
  • 1 can chipotle chile, clean and seedless
  • pinches pepper
Preparation
1h
20 mins
Low
  • We cook our pasta for 10 minutes in 1.5 liters of salted water.
  • We cook our chicken in a pressure cooker for 20 minutes and cut it into cubes.
  • We prepare our cream with condensed milk, pineapple in small triangles, a bit of tender coconut meat, and some coconut water so that it is not too watery, the chicken breast cubes, all mixed well.
  • We fill our coconuts that will serve as plates and decorate with slices of golden baguette bread and a few pieces of chipotle around the coconut; since it is a cold pasta, it is served at room temperature.

Nutritional Information

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