Chipotle Chicken Pasta

By hicksofmarvin

Be sure to remove the adobo seeds or it will be TOO HOT to eat. I learned that the hard way:0)

Ingredients

• 1 tsp. extra virgin olive oil
• 1 lb. chicken breast, cut in bite-sized pieces
• 1 tablespoon taco seasoning
• 1 red bell pepper, sliced
• 3 garlic coves, minced
• 1 1/2 teaspoons cornstarch
• 1/2 cup low-fat, low sodium chicken broth
• 1 chipotle pepper in adobo sauce, seeds removed and minced
• 1 teaspoon of adobo sauce
• 1/4 cup light cream cheese
• 1/2 cup nonfat Greek yogurt, such as Fage Total
• 1 cup whole wheat pasta (dry) – I used elbows
• 1 tablespoon cilantro, chopped
• 1/4 cup parmesan cheese, optional
• Cook pasta according to directions.

Details

Adapted from 2.bp.blogspot.com

Preparation

Step 1

Meanwhile, heat oil in a large sauté pan over medium heat. 
Add cubed chicken and taco seasoning. 
Once chicken has almost cooked through, add garlic and red peppers; cook until tender.  Meanwhile, combine the cornstarch and chicken broth in a small bowl and whisk until smooth. 
Pour the cornstarch mixture, chipotle sauce/pepper, and cream cheese into the sauté pan, bring the sauce to a simmer, stirring occasionally. 
Remove the sauté pan from the heat and stir in yogurt until the sauce is smooth.
Combine cooked pasta with sauce; stir to coat. 
Portion between 4 plates and garnish each with cilantro and parmesan cheese, if using.