Ingredients

• 200 g Pasta (spaghetti or fettuccine)
• 200 g Arborio rice
• 200 g Fresh spinach
• 50 g Fresh basil leaves
• 150 g Queso fresco (or feta)
• 120 ml Evaporated milk
• 50 g Walnuts
• 3 Garlic cloves
• 1/4 Red onion (small, for sauce)
• 2 tbsp Ají amarillo paste
• 2 tbsp Olive oil
• 400 g Chicken breast
• 1 Red onion (medium, for stir-fry)
• 1 Tomato (large)
• 2 tbsp Soy sauce
• 1 tbsp Red wine vinegar
• 2 tbsp Vegetable oil
• 720 ml Hot vegetable broth
• 1/2 Onion (small, for rice)
• 1 tbsp Butter
• 1/4 cup Fresh cilantro (for garnish)
• 1/4 cup Grated Parmesan (optional, for serving)
• to taste Salt
• to taste Pepper

Instructions

1. 1

   **Prepare the Pollo Saltado:** Cut the chicken into strips. In a bowl, mix the chicken with 1 tbsp ají amarillo paste, soy sauce, vinegar, salt, and pepper. Let marinate while you prepare the rest. Cut the medium red onion and large tomato into thick strips. Chop cilantro for garnish.

2. 2

   **Prepare the Green Sauce:** Boil a large pot of salted water. Blanch the spinach for 30 seconds, drain, and squeeze out excess water. In a pan, sauté 1/4 chopped small red onion and 2 minced garlic cloves in olive oil until translucent.

3. 3

   In a blender, combine the blanched spinach, fresh basil, queso fresco, evaporated milk, walnuts, the sautéed onion-garlic mixture, and 1 tbsp ají amarillo paste. Blend until smooth and creamy. Season with salt and pepper to taste.

4. 4

   **Cook the Pasta:** In the same boiling water (or fresh water), cook the pasta according to package instructions until al dente. Drain and set aside.

5. 5

   **Cook the Creamy Rice:** In a medium saucepan, melt the butter over medium heat. Sauté 1/2 chopped small onion and 1 minced garlic clove until translucent. Add the Arborio rice and stir for 1 minute.

6. 6

   Pour in one ladle of hot vegetable broth and stir constantly until absorbed. Continue adding broth, ladle by ladle, stirring after each addition, until the rice is creamy and cooked al dente (about 18-20 minutes). Season with salt and pepper.

7. 7

   **Cook the Pollo Saltado:** While the rice is cooking, heat vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry quickly until browned and almost cooked through.

8. 8

   Add the red onion and tomato strips. Stir-fry for 2-3 minutes, just enough for them to be slightly tender but still retain some crunch. Taste and adjust seasoning if necessary.

9. 9

   **Assemble:** Incorporate the green sauce into the cooked pasta, mixing well to coat all the pasta. Add the green pasta to the creamy rice and gently mix.

10. 10

    Serve the rice-pasta mixture onto plates, then top with the pollo saltado. Garnish generously with fresh chopped cilantro and, if desired, grated Parmesan cheese.