Chipotle Chicken Pasta

By Texaschef11

Ingredients

• 1 pound fusilli pasta (or other twisty noodles)
• 6 boneless, skinless chicken breasts (2-lbs.)
• 1 Tbs. olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1/2 tsp. ground cumin
• 2 canned chipotle chiles, seeded and finely diced (leaving the seeds could make it unbearably spicy)
• 1/2 tsp. adobo sauce (from the chipotle peppers)
• 2 medium tomatoes, cored and cut into 1/2-inch cubes (about 2 cups)
• 1 cup heavy cream
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbs. chopped fresh cilantro

Preparation

Step 1

Cook noodles in a large pot of lightly salted boiling water until al dente, firm but tender. Drain, reserving 1/2 cup pasta cooking water.

Meanwhile, cut chicken into 2 x 1/2 x 1/2-inch strips. Heat oil in a large skillet over medium-high heat. Add chicken; salt and pepper to taste and saute 5 minutes or until it begins to brown.

Add onion; cook 3 minutes. Add garlic and cumin. Reduce heat to medium; cook 1 minute.

Add chiles, adobo sauce, tomatoes, cream, salt, and pepper.

Lower heat; simmer 5 minutes. Add cilantro.

Add pasta to sauce; toss. Stir in reserved pasta water as needed for a creamier consistency.


Serves 6. Enjoy!