Chipotle Chicken Pasta Recipes

Steps:

• In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
• Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
• Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
• Top with the crushed nachos and cheese.
• Bake at 350 for 25 minutes or until bubbly and cheese is melted.

Steps:

• Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
• Prepare the chipotle cream sauce by combining ingredients; set aside.
• Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Steps:

• Line baking sheet with foil and place rack over the pan.
• Preheat broiler with prepared rack and pan.
• Prepare pasta according to package directions.
• While pasta is cooking continue.
• Combine Chipotle Dry Rub ingredients in a small bowl.
• If using whole chicken breast, cut into 1 inch strips.
• In a large bowl or plastic freezer bag toss chicken pieces and dry rub until coated.
• Remove pan from oven broiler and spray with non-stick cooking spray.
• Place spiced chicken strips on rack and return to broiler oven.
• Broil chicken 7 minutes then turn.
• Broil chicken 5 minutes more then set aside.
• Place 1 Tbsp of olive oil in a large non-stick frying pan over medium heat.
• When oil is heated add summer squash slices in a single layer over the pan.
• Place lid over pan and let cook 3 minutes.
• Remove lid, turn squash and replace lid for an additional 3 minutes.
• Remove squash and hold to the side.
• Add remaining 1 Tbsp olive oil to pan with red onion slices.
• Sautee red onion until lightly carmelized.
• Add tomatoes, green chiles, and reserved squash to pan and heat through.
• Add sour cream to pan and stir to combine.
• Reserve a small amount of cheddar cheese for garnish.
• Add remaining cheddar cheese and stir to combine.
• When pasta is ready add to frying pan with sauce and stir to coat.
• Remove pasta and sauce to 4 plates.
• Evenly distribute chicken strips or tenders on top of pasta.
• Sprinkle each serving with reserved cheddar, scallions, and chopped chipotle peanuts and serve.
• **If you don't have the brand name peanuts available where you live follow the next steps.
• Take a small non-stick fry pan.
• Add 1/4 cup of unsalted dry roasted peanuts.
• Add 1 Tbsp of Olive or Canola Oil & stir over low heat.
• Take 2 tsp of ground chipotle pepper and add to pan.
• Stir fry the peanuts until they are covered in seasoning and you can smell the peanuts are toasted.
• Let cool before chopping and adding to the recipe :P.