Chipotle Chicken Pasta
Chef: Megan Richmond
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  • 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
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
Category: Main Courses
Ethnicity: American
Author Comments:
To get chipotle pepper paste I use 1 can of chipotle in adobo sauce (I like Embasa - some other brands are not as good) and place in a blender. It can then be stored for a long time in fridge or place in ice cube tray and freeze. Then just use as many cubes as needed per recipe in the future.
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