Name: Chipotle Pasta with Chicken and Spinach
Prep time: 55 min
Cook time: 25 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 chicken breast, skinless, boneless, and moderately flattened; 1/2 cups olive oil, for the marinade; 1 tablespoon Dijon mustard, for the marinade; 1/2 tablespoons old style mustard, for the marinade; 1 teaspoon garlic powder, for the marinade; 1/4 teaspoons pepper, ground, for the marinade; salt, for the marinade; 2 liters water; 1 teaspoon salt; 400 grams La Moderna® elbow pasta 4; 1 1/2 cups evaporated milk, for the sauce; 190 grams cream cheese, for the sauce; 1 clove garlic, for the sauce; 1/8 onions, for the sauce; 1/4 cups chipotle chile in adobo sauce; 1 pinch oregano, for the sauce; 1 tablespoon butter, for the sauce; salt and pepper, for the sauce; 1 cup spinach; fresh oregano, for garnish; pork rinds, parmesan for garnish

Preparation

30 mins

25 mins

Low

In a bowl, marinate the chicken with olive oil, Dijon mustard, whole grain mustard, garlic powder, and pepper for about 15 minutes. Once the time has passed, season with a little salt and cook in a skillet over medium heat until cooked. Cut into strips and set aside.