Pollo con Queso Crema
Tender chicken cooked in a creamy Gouda sauce, served with a side of Mexican rice and cucumber salad, perfect for a satisfying lunch.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Mexican
Ingredients
- 1.5lbsChicken Breasts, cubed
- 1cupMilk
- 1Egg, beaten
- 2cupsPasta, cooked according to package instructions
- 1mediumCucumber, diced
- 1tspPaprika
- 1tspChili Powder
- 1cupRice, cooked according to package instructions
- 1cupYogurt
- 1cupGouda Cheese, grated
Step-by-Step
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes.
7mmedium-high heat - 2
In a small bowl, whisk together the milk and beaten egg. Pour the milk mixture into the skillet with the chicken and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
10mmedium-low heat - 3
Stir in the grated Gouda cheese and continue to cook until the cheese has melted and the sauce is creamy, about 5 minutes.
5mmedium-low heat - 4
In a separate bowl, combine the cooked pasta, paprika, and chili powder. Toss to coat the pasta evenly.
5m - 5
In another bowl, mix the diced cucumber with the yogurt. Season with salt and pepper to taste.
5m - 6
Serve the Pollo con Queso Crema over the seasoned pasta, with the cucumber salad on the side. Enjoy!
3m