Monday, September 15, 2008

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

This recipe is from The Picky Palate. Another friend had linked to it on her blog, and I happened to be reading blogs while working on my menu plan. SO glad I found was delicious!

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

1 lb Barilla Mini Farfalle (bow tie) pasta
2 Tablespoons extra virgin olive oil
½ Cup white finely diced onion
2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)
1 fresh corn on the cob, kernels removed
1 Cup drained black beans
2 Cups diced cooked chicken
1/4 Cup fresh cilantro leaves, chopped
2 14 oz cans Muir Glen Fire Roasted diced Tomatoes
½ Cup heavy cream
Pinch salt, pepper, garlic salt

1. Prepare pasta according to package directions, drain and set aside.

2. Heat 2 Tablespoons olive oil into large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through, reduce heat to low and set aside.

3. Place both cans of tomatoes into food processor and pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper and garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

**I used one chipotle chili and it was plenty spicy for my family!
**I also used frozen white corn instead of cutting it off the cob.
**I used more cilantro than it calls for because I *love, love, love* cilantro!

Chicken Broccoli Fettuccine

Chicken Broccoli Fettuccine

2-3 cups cooked chicken, chopped
1 can broccoli cheese soup
2 Tbsp butter
1 clove garlic, minced or pressed
1 cup milk
3/4 cup shredded parmesan cheese
8 oz fettuccine, cooked

Cook noodles according to package directions. Melt butter in skillet. Add garlic and saute 1-2 minutes. Add soup and milk and heat until bubbly. Add chicken, cheese and cooked noodles. Toss well to combine.

I like to serve with a salad and garlic bread.