Smoky Peruvian Green Pasta with Rocoto Chicken and Toasted Corn

Name: Smoky Peruvian Green Pasta with Rocoto Chicken and Toasted Corn
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 21 oz chicken breast, sliced into cutlets; 11 oz spaghetti or Peruvian-style long pasta; 2 cups fresh basil; 3 cups fresh spinach; 1/2 cup fresh huacatay (black mint); 6 oz fresh cheese; 1 cup evaporated milk; 1/3 cup walnuts; 1 1/2 cups corn kernels; 3 tbsp rocoto pepper, seeded; 6 cloves garlic; 1 cup red onion; 3 tbsp lime juice; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 1/3 cup grated Parmesan cheese; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 cup chicken stock or pasta cooking water; 1 1/4 tsp salt; 3/4 tsp black pepper

An original recipe inspired by Peruvian flavors: pasta tossed in a creamy green sauce of basil, spinach, fresh cheese, and huacatay, served with seared chicken marinated in rocoto and lime, and finished with sautéed corn for a sweet, toasted contrast.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g chicken breast, sliced into cutlets (for dorar rápidamente)
320 g spaghetti or Peruvian-style long pasta (dry)
60 g fresh basil (solo leaves, lightly compactadas)
80 g fresh spinach (solo leaves)
15 g fresh huacatay (black mint) (solo leaves; si the stalks son tiernos, se pueden usar algunos)
180 g fresh cheese (desmenuzado)
240 ml evaporated milk (for the sauce)
40 g walnuts (lightly tostadas)
200 g corn kernels (puede ser choclo peruano or maíz dulce)
40 g rocoto pepper, seeded (chopped finely)
18 g garlic (4 cloves for the sauce and 2 for the chicken)
120 g red onion (cut en pluma fina)
45 ml lime juice (freshly squeezed)
45 ml vegetable oil (divided entre chicken, sauce and choclo)
20 g butter (for dar brillo a the sauce)
30 g grated Parmesan cheese (for terminar)
2 g ground cumin (for the chicken)
2 g smoked paprika (for the chicken)
120 ml chicken stock or pasta cooking water (ajustar consistencia of the sauce)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)

Nutrition facts

per serving

685 kcal

Calories

40 g

Protein

54 g

Carbs

34 g

Fat

5 g

Fiber

49 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. In a bowl, combine the chicken with the chopped rocoto, 2 grated garlic cloves, lime juice, cumin, smoked paprika, 1 tablespoon oil, 1 teaspoon salt, and black pepper. Marinate for 15 minutes in the refrigerator.
2
2. Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Reserve 1/2 cup (120 ml) of the cooking water and drain the pasta.
3
3. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil and sauté the corn for 4 to 5 minutes until lightly toasted in spots. Remove and set aside.
4
4. In the same skillet, add a little more oil if needed and cook the marinated chicken for 4 to 5 minutes per side, until well browned and the internal temperature reaches a safe 165°F / 74°C. Remove from the heat and let rest for 3 minutes before slicing into strips.
5
5. For the green sauce, bring water to a boil in a small saucepan. Blanch the basil, spinach, and huacatay for 20 seconds, then transfer them to very cold water to lock in the color. Drain well.
6
6. Blend the basil, spinach, huacatay, fresh cheese, evaporated milk, walnuts, 4 garlic cloves, half of the red onion, 1/4 teaspoon salt, and the chicken stock or reserved pasta water until smooth and creamy.
7
7. Heat a wide skillet over medium heat and melt the butter with 1 tablespoon oil. Pour in the green sauce and cook for 3 to 4 minutes, stirring constantly, without letting it boil vigorously. If it seems too thick, add a little more hot pasta water.
8
8. Add the cooked pasta to the sauce and toss until evenly coated. Stir in the Parmesan and adjust with salt and pepper.
9
9. Toss the remaining red onion with a pinch of salt and, if desired, a few extra drops of lime juice for a fresh finishing touch.
10
10. Serve the green pasta on warm plates. Top with the rocoto chicken strips, scatter over the toasted corn, and finish with the seasoned red onion. If you like, warm the plates in the oven at 200°F / 95°C for 5 minutes before serving.
11
11. Serve immediately to enjoy the creamy sauce, juicy chicken, and the toasted contrast of the corn.

Chef tips

If fresh huacatay is unavailable, use a little extra basil plus a few mild mint leaves, but keep the rocoto to preserve the Peruvian character. Do not boil the sauce hard, or it may lose its bright color and split.

Substitutions

You can swap the chicken breast for boneless chicken thighs. Fresh cheese can be replaced with firm ricotta or mild feta. For a gluten-free version, use gluten-free pasta. Walnuts may be replaced with pecans if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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