We went out to dinner at a Peruvian restaurant when my sister and her fiancé came to visit. Along with a variety of ceviches, one of the highlight dishes we tried was their Huancaína Pasta. We decided to make our own version at home and we hope you enjoy it!
For the Huancaína Sauce:
4-5 Aji Amarillos
1/3 cup Vegetable Oil
1/2 cup Feta Cheese Crumble
1/3 cup Low Fat Cottage Cheese
1/2 cup Pasta Water or Canned Milk
Splash of Liquid from the Pepper Jar (optional)
For the Pasta and Chicken
16oz Package of Spaghetti or Fettuccini Pasta
1-2 tbs Olive Oil
1lb Chicken- we used tenderloins
1/2 of a Red Onion
2 Garlic Cloves- we used frozen cubes
Garnish with Parsley (optional)
Step 1:
Boil water in a large pot for your pasta. Once boiling, follow instructions on the box for cook time. While you wait for the water to boil begin prepping your other ingredients.
Step 2:
Using the jarred whole Aji Amarillo. Peel the skins off the peppers and remove the seeds. Cut into pieces. Cut red onion in half and dice into your desired size. Season chicken with salt and pepper on both sides.
Step 3:
In a large pan add your oil. Then add your chicken tenderloins to the pan and brown 3 minutes a side. Add garlic followed by your red onion and sauté for an additional 3 minutes or until your chicken is cooked through.
Step 4:
In the blender add your oil, aji amarillo, feta cheese, cottage cheese and add splash of the liquid from the pepper jar (optional). Once your pasta has finished cooking ladle out some of the pasta water. Add about 1/2 cup of pasta water to the blender and blend. If you choose to use canned milk for a slightly creamier consistency add a 1/2 cup of that instead of the pasta water. Blend until smooth.
Step 5:
Add pasta to your large pan of chicken and then poor the huancaína sauce on top. Stir in until well coated and remove from heat. Garnish with parsley and serve.
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