By Melissa Pette

Costa Rican food consists of a variety of herbs and spices that provide distinct flavors. But sometimes my hubby wants something hot and spicy. 

The perfect solution is this recipe by husband and wife, Harvey and Maeve Ward, from the coastal village of Whitby, Yorkshire, UK. They now live in a tiny house with a jungle and ocean view in Osa, Puntarenas.

The Wards, like many of us, fled from the freezing northern winter to this warm and cozy little country we now call home, Costa Rica.

"Among the advantages that we now know about living in Costa Rica is (besides less clothing to move) the lower level of stress," Harvey said. "If I know someone who is depressed, I tell them to come and live in Costa Rica. It will definitely work."

Here they learned to mix the typical British chicken pasta adding very Latino ingredients. The result is a recipe simply out of this world.

"This mouthwatering Costa Rican meal is also fabulous and perfect for a quick and hectic weeknight dinner when there is no time to cook more than 30 minutes," said Maeve. 

So, let's go to the kitchen!

For serving 4 guess the ingredients you will need are:

• 1 tablespoon of vegetable or sunflower oil.
• ½ lb chicken breast.
• ½ tablespoon cumin, divided.
• ½ tablespoon chili powder, divided.
• ¼ teaspoon salt, divided.
• 1 large sweet red pepper, cleaned and sliced.
• 1 cup assorted chopped veggies such as zucchini, squash, broccoli and mushrooms (optional).
• 2 oz diced green sweet peppers.
• 4 oz pasta (fettuccine works perfectly).
• ¼ cups heavy cream (optional).
• ⅓ cup milk.
• ½ cup cheddar cheese, shredded.
• ¼ cup mozzarella cheese, shredded.
• Some chopped cilantro (optional).

First, slice the chicken into small bites.

Heat oil in a large skillet. Add chicken slices and immediately add half of the cumin, half of the chili powder and half the amount of salt. 

Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet.

To the same skillet add sliced peppers, zucchini, squash, broccoli and mushrooms. Cook for a couple of minutes until they soften.

In the meantime, cook pasta according to package instructions and drain.

Add cooked and drained pasta to the skillet with the chicken and vegetables. 

Add heavy cream and milk and bring to a boil. Immediately add cheese (cheddar and mozzarella) and mix until the cheese is melted and the sauce is smooth. 

Reduce heat to simmer. Add the remaining half of the spices and mix to combine. Adjust seasonings like adding more salt, cumin or chili powder if needed.

It can be served hot and garnished with cilantro. Complete this so-yummy pasta with your favorite glass of white wine, or as is the case of my husband a huge beer stein.

Enjoy!

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Find more tasty step-by-step Costa Rican food recipes on the AM Costa Rica Food & Good Eating page. You are invited to share your favorite recipes with a horizontal photo of the dish by emailing food@amcostarica.com.
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