Peruvian chicken pasta

Peruvian Chicken Pasta

  •  4 cups packed basil leaves
  • 4 cups chicken stock
  • 1 1/2 lb. boneless and skinless chicken thighs, cut into small chunks
  • 2 tbsp Lima blend
  • 1/4 cup vegetable oil
  • 1 red onion, chopped
  • 1 carrot, diced
  • 1 cup tomato, diced
  • 1 lb. spaghetti


  1. Grab a blender, add basil leaves and 1 cup chicken stock and blend until smooth. Set aside. 
  2. Place chicken in a mixing bowl, rub chicken with 1 tbsp Lima blend and set aside.
  3. Now, heat oil in a large pot. Place the chicken and fry until all sides turn brown then set aside.
  4. Now, fry onions until softened. Then stir in remaining Lima and cook for a minute.
  5. Add diced carrots and tomatoes and cook for 5 minutes.
  6. Stir in basil puree then simmer for few minutes. Now, add pasta in the sauce and stir gently to coat the sauce.
  7. Also, add chicken pieces in the pot. Cook the pasta on low flame until your pasta is cooked and sauce reached desired consistency.
  8. Divide pasta in the serving bowl, garnish and enjoy!