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Chipotle Chicken Pasta

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Chipotle Chicken Pasta

Posted on 14 September 2011 by Cathy

Why not try something different tonight. This pasta dish is packed with flavor and interesting textures

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:
2 Chicken Breasts
linguine Noodles
Corn Tortillas

For sauce
2 tablespoons butter
1 small shallot
1 1/2 cups light cream
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 cup Parmigiano-Reggiano
Chipotle in Adobo Sauce

Picco
6 Roma tomatoes
1 sm onion
1 fresh jalapeno pepper
3 Tablespoons chopped fresh cilantro
1/2 teaspoon garlic powder
Salt and pepper to taste

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Bake or grill chicken until done. There is more depth of flavor if you marinate the chicken overnight

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Find a pot big enough to cook pasta in because it needs room to cook properly

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Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside

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Next grab some corn tortillas

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Cut into strips

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Take the strips and fry them until crunchy set aside

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We are now going to make the garnish which is ….Picco de Gallo. … Chop the 6 tomatoes

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Chop the jalapeno

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Chop with or without the seeds

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This is where all the heat is along with the veins!

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Combine tomato, onion, jalapeno pepper and cilantro. Season with garlic powder, salt and pepper to taste. Set aside

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Have you ever had chipotles in adobo sauce?

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They are wonderful for their depth of flavor they add to your recipe! I suggest you puree them and put them in the freezer. You can take out just what you need at any time. This recipe requires 1 Tablespoon more or less to your taste

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Now we are going to make the Chipote Cream Sauce. In a saucepan melt 2 tablespoons butter and add  1 small shallot toss, add chipotle puree, cream, spices and toss. Shred the chicken and toss in the sauce as well

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Toss noodles with the sauce and cheese then plate. Garnish with the picco and tortilla strips…..yum!!!

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Yummy!!!

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