Description
This vibrant Peruvian Aji Verde Chicken Pasta combines tender grilled chicken with a zesty green ajà sauce and a colorful medley of fresh vegetables and pasta. Perfectly balanced with smoky and tangy flavors, this dish is a refreshing and satisfying meal that highlights the bold tastes of Peruvian cuisine.
Ingredients
Scale
Chicken
- 2 medium boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Pasta and Salad
- 10 ounces short pasta (penne, rotini, or fusilli)
- Salt, for boiling water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- ½ small red onion, thinly sliced
- ½ cup corn kernels, cooked or canned, drained
- ¼ cup fresh cilantro leaves, chopped
Ajà Verde Sauce
- 1 cup fresh cilantro leaves, firmly packed
- 1–2 jalapeños or Peruvian ajà amarillo peppers, seeded and chopped
- 2 cloves garlic
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Season the chicken: In a bowl, toss the chicken breasts with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Cook the chicken: Grill or pan-sear the seasoned chicken over medium heat for 6 to 7 minutes per side, or until fully cooked through. Remove from heat and let rest for 5 minutes before slicing thinly.
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and rinse under cold water to stop cooking. Set aside.
- Blend the ajà verde sauce: In a blender or food processor, combine fresh cilantro leaves, jalapeños or ajà amarillo peppers, garlic cloves, mayonnaise, sour cream, grated Parmesan cheese, fresh lime juice, olive oil, salt, and black pepper. Blend until the sauce is smooth and creamy.
- Combine salad ingredients: In a large bowl, mix together the cooked pasta, cherry tomatoes, diced cucumber, red bell pepper, sliced red onion, corn kernels, and chopped cilantro. Add the sliced chicken on top.
- Dress the salad: Pour the ajà verde sauce over the salad mixture and gently toss until all components are evenly coated with the sauce.
- Chill before serving: Refrigerate the assembled salad for at least 20 minutes to allow the flavors to meld before serving.
Notes
- Use either jalapeños or Peruvian ajà amarillo peppers depending on availability for authentic flavor.
- Allowing the chicken to rest after cooking keeps it juicy and tender.
- Rinse the pasta with cold water after cooking to cool it quickly and prevent sticking.
- Chilling the salad enhances the flavor integration of the ajà verde sauce with the pasta and vegetables.
- This dish can be made a few hours ahead and kept refrigerated until serving.
- For a spicier sauce, leave some seeds in the peppers or add an extra pepper.
