Got leftover adobo? Give it a tasty twist by turning it into a loaded pasta dish.
2 tablespoons butter
2 cups leftover chicken, flaked
6 to 8 pieces cherry tomatoes, halved
8 to 10 pieces canned whole mushrooms, sliced
1 cup leftover adobo sauce
1 1/2 cups heavy cream
400 grams linguine noodles, cooked
100 grams queso de bola, grated
100 grams kesong puti (white cheese), chopped roughly
fresh basil leaves, for garnish (optional)
Melt butter in a saucepan over medium heat. Add adobo flakes, tomatoes, and mushrooms. Stir-fry until meat is slightly crisp, about 5 to 8 minutes.
Add adobo sauce, cream, salt, and pepper. Lower heat and simmer for 2 to 3 minutes.
Toss cooked pasta into the sauce. Mix for 2 minutes.
Divide pasta among serving bowls. Top with cheeses and garnish with basil, if desired. Serve immediately.
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