Chipotle Chicken Pasta Recipe
servings: 6
This incredibly yummy, easy to make pasta is a perfect weeknight meal. It's versatile as you can customize it to your taste buds.
Ingredients
- 1 lbs (450 g) chicken, boneless
Spices
- ½ tsp salt, or to taste
- ½ tsp chili powder
- ½ tsp cumin powder
- ½ tsp oregano
- ½ tsp onion powder
- ½ tsp garlic powder
Ingredient for the sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, thinly chopped
- 2 cloves garlic, minced
- 1 cup (150 g) corn or peas
- 5 oz (150 g) baby spinach
- 2 cups heavy cream
- 1-3 Chipotle peppers in adobo sauce
- 2 oz cream cheese
- 1 cup cheddar cheese
- 16 oz (450 g) pasta, 1 package
- Lime wedges and cilantro to serve
Instructions
- In a bowl, mix all the spices and set them aside.
- Cut chicken into bite-sized pieces and marinate with 1 tbsp of oil and half of the spice mix made earlier. Save the other half for later
- Start boiling water for pasta and add 1 tbsp of salt to it. Once it comes to a boil, add pasta and cook until al dente, and drain.
- Meanwhile, heat a pan and cook chicken over high heat. Don't overcrowd the pan and don't move it around for 1-2 minutes. After that, change the side and cook the other side for 1-2 minutes to have a nice char on it. I cooked a total of 8 minutes.
- Remove the Chicken and in the same pan add butter, shallot, and minced garlic. Cook for a minute and add rest of the spice mix, heavy cream, corn, and spinach. Cook for another 2 minutes.
- Add 1 chopped chipotle pepper for mild. If you like hot, then you can add more according to your spice level.
- Now add cream cheese, heavy cream, cooked chicken, and pasta.
- Mix it well and taste test for salt. Add some Parmesan cheese, and serve with lime wedges.
Video
Calories: 847kcal, Carbohydrates: 68g, Protein: 29g, Fat: 52g, Saturated Fat: 28g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 162mg, Sodium: 447mg, Potassium: 587mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3950IU, Vitamin C: 10mg, Calcium: 250mg, Iron: 3mg