Ingredients

• 300 grams of spaghetti.
• 500 milliliters of water.
• 1/2 chicken breast in strips.
• 1/2 cup of marinated chipotles.
• 1 cup of cream.
• 175 grams of cream cheese.
• 1/2 onion.
• 1 tablespoon garlic powder.
• 100 grams of chihuahua cheese.
• Salt to taste.
• Pepper to taste.
• Oil.

Preparation

• We put a deep pot in the fire.
• We add the water.
• We add salt to taste.
• We cover the pot.
• We leave for 10 minutes.
• We add the pasta.
• We cover the pot.
• We leave on fire for 15 minutes.
• We remove from the fire we drain and reserve.
• We put the blender.
• We add a little oil.
• We add the onion.
• We add pepper to taste.
• We add the garlic powder.
• We add salt to taste.
• We liquefy perfectly and we reserve.
• We put a large container.
• We add the chicken.
• We add the liquefied mixture.
• We integrate.
• Let stand for 2 hrs.
• We put the blender.
• We add double cream cheese.
• We add the chipotle chili.
• We add the cream.
• We liquefy perfectly and we reserve.
• We put a deep pot in the fire.
• We add oil and let it heat.
• We add the chicken.
• Let fry for 10 minutes moving constantly.
• We add the liquefied mixture.
• We leave on fire for 5 minutes moving constantly.
• We add the pasta.
• We integrate perfectly.
• We leave in the fire for 5 more minutes moving constantly.
• We add the Chihuahua cheese.
• We cover the pot.
• Leave on low heat for 10 minutes or until the cheese melts.

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