- 4 chicken breasts
- 350 gr codito pasta
- 300 ml double cream
- 2 leeks
- 1/2 cup of chipotle in adobo sauce
- 1 tbsp vegetable oil
- Salt & black pepper to taste
Clean and chop the leek. Heat a large frying pan and add the oil at medium heat. Add the chopped leek and fry for 5 min.
In the meantime cut the chicken breasts into thin strips. Once the leek has been frying for 5 min or so, add the chicken and season with salt and pepper.
Then cook the pasta according to the package instructions.
While the pasta is cooking add the double cream to the chicken together with the chipotle sauce. As soon the cream starts bubbling turn it off.
Drain the pasta and add it to the sauce.
Serve it warm with some queso fresco or feta cheese and fresh chopped coriander.