Espagueti con pollo guisado is a dinner that brings Italian pasta together with the Colombian home-cooking technique of guisado. Chicken simmered slowly with tomato, onion, and cumin is combined with cooked pasta and finished with fresh cilantro. Getting the sauce to the right consistency takes care.
Cook the spaghetti in salted boiling water for 2 minutes less than the package directions, then drain.
Cook the cubed chicken breast in olive oil with salt and black pepper for 6 minutes, until browned on all sides. Set aside.
In the same pan, cook the onion, garlic, and red bell pepper until tender. Add the grated tomato and cumin. Return the chicken to the pan, cover, and simmer over low heat for 25 minutes, until the sauce thickens and the chicken is tender.
Toss the cooked spaghetti with the stew sauce, sprinkle with chopped fresh cilantro, and serve hot.
Keep the lid on while cooking the chicken in the sauce; uncovered cooking can dry out the meat and reduce the sauce quickly. Allergen: Contains wheat (gluten).
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