Tallarines Verdes with Chicken Breast & Spinach

Ingredients

• 1 lb Chicken Breast, cut into cutlets or strips
• 12 oz spaghetti or linguine
• 3 cups packed fresh basil leaves
• 3 cups Spinach
• ½ cup evaporated milk
• 4 oz queso fresco, crumbled
• ⅓ cup walnuts or pecans
• 4 cloves garlic
• 1 onion, roughly chopped
• 3 tbsp olive oil
• 1 tbsp ají amarillo paste
• Salt and black pepper

Method

1. Boil the pasta in well-salted water until just shy of al dente and save 1 cup of the cooking water before draining.
2. Meanwhile season and sear the Chicken Breast in olive oil over medium-high until browned and cooked through — 165°F (74°C) for poultry. Rest it on a board and slice.
3. Soften the onion and garlic in the same pan for 5 minutes, then scrape them into a blender with the basil, Spinach, walnuts, queso fresco, evaporated milk, and ají amarillo.
4. Blend until it turns a startling emerald green with no leafy specks left. This is a smooth sauce, not a rustic pesto — keep going another 30 seconds when you think it is done.
5. Toss the sauce with the hot pasta over low heat, loosening with pasta water until it coats every strand. Do not boil it or the milk will break.
6. Top with the sliced Chicken Breast, more queso fresco, and black pepper. Traditionally served alongside a fried steak, if you are feeling maximalist.