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Pollo Ranchero Pasta

Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4

Recipe courtesy of Silke Macdowell with Vida en PA.

  • Rumba® Pollo Ranchero (2 cups, cooked and chopped)
  • 10 oz. farfalle bow tie pasta
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 big red onion, vertically sliced
  • 1 cup green onions, cut in 1- or 1½ -inch pieces
  • ¼ cup soy sauce
  • 2 tablespoons vinegar
  • Salt and pepper
  • 1 medium tomato, sliced
  1. Cook noodles in boiling water, add a little bit of oil and a pinch of salt. Cook pasta for about 15 minutes over medium heat until tender. Drain and set aside.
  2. In a skillet, heat remaining oil and add minced garlic; cook for a minute and add ginger. Cook together for another minute.
  3. Add onion, chicken and green onions. Mix everything and let cook until onion is half transparent.
  4. Add soy sauce little by little; you may want to use less than ¼ cup. Stir in vinegar and salt and pepper to taste.
  5. Add tomatoes and let them cook for two minutes or until tomato is cooked but not overcooked.