Peruvian Spaghetti Grill
A fusion dish that combines the classic Italian spaghetti with the bold flavors of Peruvian cuisine, grilled to perfection.
Ingredients
- ●12 oz (340g) Spaghetti
- ●1 cup (240ml) Aji Amarillo Sauce
- ●2 lbs (1kg) Grilled Chicken Breastmarinated in Peruvian spices
- ●1 medium Red Onionthinly sliced
- ●1 large Red Bell Pepperseeded and sliced
- ●2 ears Peruvian Corn
- ●2 tbsp (30g) Grill Seasoning
- ●1 tsp (5g) Salt
- ●1 tsp (5g) Black Pepper
- ●1/4 cup (15g) Fresh Cilantrochopped
Instructions
- 1
1. Preheat the grill to medium-high heat.
- 2
2. Season the chicken breast with grill seasoning, salt, and black pepper.
- 3
3. Grill the chicken breast for 5-6 minutes per side, or until cooked through.
- 4
4. Meanwhile, grill the Peruvian corn for 5-7 minutes, turning frequently.
- 5
5. Once the chicken is cooked, let it rest for a few minutes before slicing it thinly.
- 6
6. Cook the spaghetti in a large pot of boiling salted water until al dente.
- 7
7. In a large skillet, heat the Aji Amarillo sauce over medium heat.
- 8
8. Add the sliced red onion and red bell pepper to the skillet and cook for 3-4 minutes.
- 9
9. Add the cooked spaghetti to the skillet and toss with the sauce and vegetables.
- 10
10. Slice the grilled chicken breast and add it to the spaghetti mixture.
- 11
11. Serve hot, garnished with chopped fresh cilantro.