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Recipe of Luigi Tai Pasta
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Rosy Vera

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Recipe of Luigi Tai Pasta
Recipe

Luigi Tai Pasta

1h
20 mins
Low
2
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It is a sweet cold paste with a touch of chipotle, mixed with pineapple, coconut water.
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Ingredients

4 portions
  • 250 grams elbow pasta , by Luigi La Moderna
  • 200 grams chicken breast, in cubes
  • 5 slices pineapple
  • 4 coconuts, tender
  • 1/2 liters cream
  • 6 tablespoons Nestle media creama
  • 1/2 cups condensed milk
  • 1 cup coconut water
  • pinches salt
  • 1 baguette
  • 1 can chipotle chili, clean and seedless
  • pinches black pepper

Preparation

Cook our pasta for 10 minutes in 1 liter and a half of water with salt.
We cook our chicken in an express pot for 20 minutes and cut into cubes.
We prepare our cream, with the condensed milk, the pineapple in tortilla chips, a little of the tender coconut meat, and a little of the coconut water that is not very watered down, the cubes of the breast and all well blended.
Fill our coconuts that will serve as dishes and garnish with slices of golden baguette bread and a few chips of chipotle around the coconut, as is a cold pasta served at room temperature.

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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
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