Spaghetti de Pollo A Lo Grandma
Ingredients Click Picture to Enlarge
3 pieces lean boneless chicken breast (shredded)
1/4 bunch cilantro
1 lb. spaghetti (your choice)*
3 tbsp. sofrito
2 envelopes sazón
3 tbsp. Manzanilla olives
2 tbsp. capers
2-3 pimiento morrones(chopped)
2 8 oz. cans tomato sauce
1 can cream of chicken soup + 1/2 cup of water
2 tbsp. olive oil
Place the chicken breast in a deep pot, fill with water and add the cilantro.

Boil the chicken until tender. Remove from the water and shred.

In the same pot that you boilded the chicken, bring the broth to a boil and place the pasta to cook per box instuctions.

Drain the pasta. Then in the same pot, place the drained pasta, the shredded chicken, sofrito, sazón, olives, capers, tomato sauce, pimiento morrones, cream of chicken soup and olive oil.

Mix well and cook on low for 8-10 minutes so the flavors can mix.

Serve with a salad and my "Pan Sobao" with butter.
This recipe can be made with your favorite pasta. Try making it with Angel Hair Pasta and don't forget the "Pique de Caballero" sauce. (If you dare)