Mexican-style farfale
Farfale is a wonderful Italian name for butterfly-shaped pasta. They are often called bows. Children especially like farfalle for their original shape. These wonderful pasta products go well with almost all types of food: meat, fish, vegetables, cheese, nuts. “Taste” offers a recipe Mexican farfale, where tender chicken fillet is deliciously “intertwined” with juicy vegetables.
Mexican-style farfale – ingredients
- For 5 servings:
- Macaroni (farfale) – 500 g.
- Chicken fillet – 500 g.
- Tomatoes – 3 pcs.
- Bulgarian pepper – 1 pc.
- Corn (canned) – 1 can (450g).
- Chicken broth – 300-400 ml.
- Green onion, green parsley – 2-3 stalks each (for decoration).
- Seasoning of oregano, cumin – 1/2 tsp each.
- Salt, ground black pepper.
Mexican-style farfalle – cooking recipe
Bring salted water to a boil in a large pot and cook pasta for ~8-10 minutes. (read the exact cooking time of farfalle on the package, it depends on the manufacturer. But if it is Italian pasta from durum wheat, then its cooking = 9 minutes)
Wash and cut the fillet into strips. Clean sweet pepper, cut into cubes.
Wash the tomatoes, peel them and cut them into cubes.
Boil chicken broth in a deep Teflon pan and add meat, tomatoes and bell pepper. Salt, pepper, add cumin and oregano. Cook on medium heat for 10 minutes.
Drain the marinade from the corn and add it to the pot with the vegetable and meat dressing.
Drain the macaroni in a colander and place in a bowl. Pour over the sauce and sprinkle with chopped green onions.
Place ready-made Mexican farfalle in serving plates and garnish with chopped parsley.
Mexican-style farfalle can be prepared without meat, so that even vegetarian friends will be happy to enjoy a delicious dish.
