Our habanero fusilli are delicious but pretty hot! Therefore, to offset their spiciness, they are best paired with a milky or cheesy sauce.
In a pan, sauté on medium heat 4 boneless, skinless chicken thighs (seasoned with salt, pepper) with 3 tablespoons of extra virgin olive oil, until golden on both sides.
Next, remove chicken from the pan and set aside. Add 1 chopped onion and cook until translucent.
Add chicken back, fresh oregano and pour 1 and 1/2 cups of evaporated milk in the pan. Lower the heat, cover the pan, leaving a little crack to allow evaporation, and cook for 15-20 minutes.
Blend sauce and onions to make a cream. Cut chicken thighs in small pieces. Cook fusilli and mix them up with the cream and chicken. Serve immediately, topping your pasta with chopped fresh cilantro and fresh cheese, if you like.