|10 min||40 min||7|
|2 breast||Chicken breast, boneless, skinless (Slice in 4 pieces)|
|1/4 cup||Chimichurri, Mama Bay's|
|7 large||Carrots (dice in 1" pieces)|
|6 large stalk(s)||Celery (dice in 1" pieces)|
|1/2 onion(s)||Sweet onion (fine dice)|
|171 gm||Pasta, Orecchiette, dry|
|1 tsp||Adobo seasoning, Goya Foods|
|12 cup||Water, filtered|
Add onions, chicken, and Mama Bay's Chimichurri (1/4 cup) to a large 3 quart saucepan, toss until all are coated with Chimichurri. Simmer on medium heat for 5 minutes then add carrots and celery. Toss and coat all, then simmer on medium heat for 10 minutes. Add water and Sazon seasoning.
Cover and simmer on medium head for 30 minutes.
Add uncooked pasta and cook uncovered until pasta is el dente or for 15 minutes.
Add remaining 1/4 cup of Chimichurri, stir and serve.
Serve with Mama Bay's Chimichurri Yellow Carrot Rice.
Garnish with sprig of Cilantro