This is a Colombian-Santanderean recipe that has been minimally modified to make it simpler. I will tell you how to make it both traditionally and modernly; I hope you like it.
Cook the chicken in plenty of water and add salt. If you want, you can make chicken soup with the same water. Once cooked, remove the breast and chop it into strips (a trick is to hold it with a knife and scrape it with a fork with the other hand; the pieces come off easily).
Cook the pasta in a large pot with water and add a small tablespoon of salt. When ready, drain the water using a pasta strainer.
In a separate pot, add the chopped vegetables to water with salt and seasoning to taste; generally, this can be half a cube of broth (ricostilla) or soy sauce. Let it boil enough until the water reduces.
Add the cooked vegetables to a blender with the tomato sauce and a little mayonnaise. If you have homemade sauce, you can use that as well, and add a cup of milk. Blend until the sauce looks pink.
Add the sausages and shredded chicken to the pasta, then the sauce we have in the blender, mix well over low heat, and it's ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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