Boil 1/2 tablespoon of salt in water and then add the pasta. Cook for 10 minutes, then cool and set aside.
In a skillet over medium heat, sauté a pinch of oregano, a pinch of crushed huajillo chili, 1 árbol chili, and 1 sliced garlic clove with 1 tablespoon of olive oil.
Add the turkey breast cut into medium-sized thick pieces to the skillet with the spices and sauté everything.
In the blender, mix the cream with 1 cup of water and the chicken broth, blend, and then add to the pan with spices. Let it boil for a few minutes, turn off the heat, and mix the pasta with everything in the pan, 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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