Dinner · 30 min · peruvian

Tallarín Saltado de Pollo

A Peruvian dinner built around spaghetti and chicken breast — on the table in 30 minutes. At 539 calories and 60g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Spaghetti
• 1.5 lb Chicken breast
• 1 Red onion
• 2 Tomatoes
• 1 Ají amarillo
• 1/4 cup Soy sauce
• 2 tbsp Red wine vinegar
• 4 cloves Garlic
• 4 Scallions
• 3 tbsp Vegetable oil

Steps

1. Boil the spaghetti until just shy of al dente; toss with a little oil so it does not clump while you work the wok.
2. Sear the chicken strips in smoking oil 3 minutes until browned; set aside. Char the onion wedges and tomato 2 minutes in the same wok.
3. Add the garlic and ají amarillo for 30 seconds, then the soy sauce and vinegar around the hot edges so they caramelize.
4. Return the chicken and add the spaghetti, tossing hard 2 minutes until every strand is glazed and slightly charred in spots.
5. Fold in the scallions and serve immediately. Chopsticks optional, enthusiasm mandatory.

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