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3

Dry Soup from Codito al Chipotle

20 mins
Low
368
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Enjoy a simple version of the traditional Mac & Cheese that children love. This time much more nutritious and rich.
Learn more about Knorr

Ingredients

4 portions
  • 1 Cube Knorr® Switzerland Chicken Broth
  • 1 bag elbow pasta , dry no 2 (200g)
  • 1 chipotle peppers in adobo sauce
  • 4 tablespoons low fat sour cream
  • 3/4 cups skim milk
  • 1 eggplant, cut in half moons
  • 1 tablespoon vegetal oil
  • 4 cups Water

Preparation

Cook the coditos in boiling water.
Strain the pasta and go through cold water.
Blend cream, milk and chipotle.
Strain and pour into a pot.
Boil on low heat for 10 minutes.
Dissolve the cube of Knorr® Switzerland Chicken broth inside.
Roast the aubergine and add it to the sauce.
Mix and integrate the pasta with the sauce and the aubergine.
Serve hot or cold.

PRESENTATION

Sprinkle parmesan cheese just before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
AGUILITA CRUZ
18/01/2019 16:06:33
Riquísima
Sara Martínez
27/09/2017 18:14:28
Puedes agregar queso crema para agregar mas concistencia . Hervir la pasta con ajo y cebolla para mas sabor
Anonymous
09/12/2015 19:19:39
Deliciosa y fácil En general me gustó porque le da un cambio a la típica pasta de codito de manera muy sencilla y rápida.

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