Chipotle Chicken Pasta
Chipotle Chicken Pasta might be a good recipe to expand your main course recipe box. One serving contains 363 calories, 20g of protein, and 12g of fat. For $1.44 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of skinless boneless chicken breasts, honey, chipotle peppers in adobo, and a handful of other ingredients are all it takes to make this recipe so yummy. 3434 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Inside BruCrew Life. With a spoonacular score of 78%, this dish is pretty good. If you like this recipe, you might also like recipes such as Chipotle Chicken Pasta, Chipotle Ranch Chicken and Pasta Salad, and Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle).
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2 c. asparagus, cut and roasted
1 Tbsp. butter
4 Tbsp. chipotle peppers in adobo sauce, minced
1 lb. box penne pasta, cooked
1 can evaporated milk
4 flour tortillas
1 tsp. minced garlic
2 Tbsp. honey
1 Tbsp. oil
1/2 c. onion, chopped
1 c. parmesan cheese
1 c. frozen peas
1/2 tsp. pepper
1/2 c. red pepper, chopped
1 tsp. salt
2 boneless skinless chicken breasts, cut in chunks
4 Tbsp. tomato paste
1/2 c. yellow pepper, chopped
Equipment:
baking sheet
sauce pan
frying pan
bowl
Cooking instruction summary:
Cut tortillas in half and then cut into thin strips. Lay out on a baking sheet. Spray with baking spray and sprinkle with sea salt. Bake at 375* for 12-14 minutes.While tortillas are cooking, chop asparagus into chunks. Lay on cookie sheet and drizzle with olive oil. Sprinkle with a little salt and pepper. Bake at 400* for 10 minutes when the tortillas come out.In a large sauce pan, boil water for pasta. Cook pasta according to box instructions. Drain and set aside.In a large skillet, combine oil, honey, and butter until melted. Add chicken chunks and saute until completely cooked through and browned. Remove the chicken to a bowl. In the same skillet, add the chopped onions and garlic and saute for 3 minutes. Add the chopped red and yellow peppers and saute another 2 minutes. Add the chicken and roasted asparagus back into the pan.In a small sauce pan, bring the evaporated milk to a slow simmer. Stir in the tomato paste and chipotle peppers. Stir until it thickens slightly. Add in the parmesan cheese, salt and pepper. Pour over the chicken mixture. Toss with the cooked pasta and frozen peas. Heat over low heat until everything is warm again. Serve with crunchy tortilla strips on top.
Step by step:
1. Cut tortillas in half and then cut into thin strips. Lay out on a baking sheet. Spray with baking spray and sprinkle with sea salt.
2. Bake at 375* for 12-14 minutes.While tortillas are cooking, chop asparagus into chunks. Lay on cookie sheet and drizzle with olive oil. Sprinkle with a little salt and pepper.
3. Bake at 400* for 10 minutes when the tortillas come out.In a large sauce pan, boil water for pasta. Cook pasta according to box instructions.
4. Drain and set aside.In a large skillet, combine oil, honey, and butter until melted.
5. Add chicken chunks and saute until completely cooked through and browned.
6. Remove the chicken to a bowl. In the same skillet, add the chopped onions and garlic and saute for 3 minutes.
7. Add the chopped red and yellow peppers and saute another 2 minutes.
8. Add the chicken and roasted asparagus back into the pan.In a small sauce pan, bring the evaporated milk to a slow simmer. Stir in the tomato paste and chipotle peppers. Stir until it thickens slightly.
9. Add in the parmesan cheese, salt and pepper.
10. Pour over the chicken mixture. Toss with the cooked pasta and frozen peas.
11. Heat over low heat until everything is warm again.
12. Serve with crunchy tortilla strips on top.
Nutrition Information:
covered percent of daily need
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