Chicken Tinga Taco Pasta

Ingredients

• 200 g Spiral pasta (e.g., fusilli)
• 200 g Chicken breast, shredded
• 2 tbsp Chipotle in adobo sauce
• 1/2 cup Tomato puree
• 1/4 cup Pickled red onions
• 50 g Queso fresco, crumbled
• 1 tbsp Olive oil
• 1 clove Garlic, minced
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Cook the spiral pasta in salted boiling water according to package directions (about 10 minutes); drain and set aside.

2. 2

   While the pasta cooks, heat olive oil in a skillet over medium heat, add minced garlic and sauté 30 seconds, then stir in chipotle adobo and tomato puree; simmer 5 minutes.

3. 3

   Add shredded chicken to the sauce, stir to coat, and cook 3–4 minutes until heated through; season with salt and pepper.

4. 4

   Toss the cooked pasta with the chicken tinga sauce, divide onto two plates, and top each serving with pickled red onions and crumbled queso fresco.

5. 5

   Serve immediately.