Spaghetti with Zucchini Flower Cream and Chicken
Yesenia Doniz Estrada
My recipe was inspired by me for my family, my great passion and what I do best is cooking. I'm always thinking about cooking something new and different so it doesn't get boring. I started to come up with this recipe the day I saw the competition post. I searched and searched, but none convinced me, so I went to the market and saw the beautiful, colorful zucchini flowers, and that’s when I decided to make spaghetti in zucchini flower cream. I loved my recipe; my family tried it and gave it the thumbs up. For me, it's a different way to taste zucchini flowers that, apart from being beautiful, with this combination of epazote, corn kernels, and cream, are delicious, and the grilled chicken adds that complementary touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 package spaghetti
  • 1 1/2 bunches zucchini blossoms
  • 1/2 onions, small, filleted
  • 2 cloves garlic, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups corn kernel , cooked
  • 2 cups whipping cream
  • 1/2 cups water
  • 4 chicken meat for milanesa
  • 1 cup panela cheese , cut into cubes
  • 1/2 cups corn oil
  • 1/3 sticks unsalted butter
  • salt , and pepper to taste
  • epazotes
Preparation
25 mins
20 mins
Low
  • We put a pot with water and salt on the stove to boil, large enough to cook our spaghetti for 10 to 15 minutes over medium heat.
  • Next, in a saucepan, we put a little oil with the butter and put it on the stove over medium heat (the oil is to prevent the butter from burning, and combining the two adds more flavor to our dish).
  • We add the corn kernels, just one cup; the other ½ cup is for the decoration of the served plate.
  • We let it sauté while stirring a little, and then we add the flowers and the leaves of epazote, about five from each of the two sprigs, let this season and add half a cup of water for about five minutes, the water just to help keep our cream from being too thick.
  • After five minutes, we add the cream, salt, and pepper to taste, cover, and let everything integrate and cook for about ten minutes.
  • On the other hand, in our pot of boiling water, we put the pasta to cook for about 7 or 8 minutes.
  • The sauce, if it has boiled, remove from heat, let it cool slightly, blend well, and strain our sauce, and return it to the pot to integrate our already cooked pasta and let it simmer on low heat for about five to seven minutes so that the pasta and sauce can combine.
  • We season the chicken breasts with salt and pepper and cook them in a pan for 10 to 12 minutes and set aside.

Nutritional Information

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