Chipotle Chicken Pasta
Chef: Megan Richmond
Recipe Rating (overall):
Ingredients:
- 1 large Chicken breast
- 2 ears corn
- 1/2 cup chopped cilantro
- 1/4 cup chopped tomato
- 2 cloves garlic chopped
- 1/3 purple onion chopped
- 1-2 tsp chipotle pepper paste.
- chopped red & green bell pepper (optional)
- 2-4 Tbsp flour
- 1/2 pint cream
- 1 can chicken broth
- 1 package spiral pasta
- garlic salt
- lemon pepper
- basil
- oregano
- olive oil
Directions:
Thinly slice chicken (it is easier if the chicken is slightly frozen). Saute chicken in a fry pan with a drizzle of olive oil until golden brown. Set aside.
Cut corn off cobb. Blanche corn (and bell pepper) for 2-3 minutes. Drain.
Saute garlic and onion in olive oil 1-2 min. Add seasonings (garlic salt, lemon pepper, oregano, basil). Add flour and cook for 1 min. Slowly stir in chicken broth. Cook for a few minutes until sauce thickens. Add cream. Stir well. Add in chipotle paste slowly to taste.
Add cilantro, corn, tomato, and bell pepers. Add cooked chicken. Simmer covered over low heat while cooking pasta.
Cook pasta according to directions. Drain. Mix well with sauce.
Thinly slice chicken (it is easier if the chicken is slightly frozen). Saute chicken in a fry pan with a drizzle of olive oil until golden brown. Set aside.
Cut corn off cobb. Blanche corn (and bell pepper) for 2-3 minutes. Drain.
Saute garlic and onion in olive oil 1-2 min. Add seasonings (garlic salt, lemon pepper, oregano, basil). Add flour and cook for 1 min. Slowly stir in chicken broth. Cook for a few minutes until sauce thickens. Add cream. Stir well. Add in chipotle paste slowly to taste.
Add cilantro, corn, tomato, and bell pepers. Add cooked chicken. Simmer covered over low heat while cooking pasta.
Cook pasta according to directions. Drain. Mix well with sauce.
Serves 4-6
Preparation Time: 20 min
Cook Time: 20 min
Cook Time: 20 min
Category:
Main Courses
Ethnicity:
American