Chipotle Chicken Pasta

Chipotle Chicken Pasta might be a good recipe to expand your main course recipe box. One serving contains 363 calories, 20g of protein, and 12g of fat. For $1.44 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of skinless boneless chicken breasts, honey, chipotle peppers in adobo, and a handful of other ingredients are all it takes to make this recipe so yummy. 3434 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Inside BruCrew Life. With a spoonacular score of 78%, this dish is pretty good. If you like this recipe, you might also like recipes such as Chipotle Chicken Pasta, Chipotle Ranch Chicken and Pasta Salad, and Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle).

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 c. asparagus, cut and roasted

1 Tbsp. butter

4 Tbsp. chipotle peppers in adobo sauce, minced

1 lb. box penne pasta, cooked

1 can evaporated milk

4 flour tortillas

1 tsp. minced garlic

2 Tbsp. honey

1 Tbsp. oil

1/2 c. onion, chopped

1 c. parmesan cheese

1 c. frozen peas

1/2 tsp. pepper

1/2 c. red pepper, chopped

1 tsp. salt

2 boneless skinless chicken breasts, cut in chunks

4 Tbsp. tomato paste

1/2 c. yellow pepper, chopped

Equipment:

baking sheet

sauce pan

frying pan

bowl

Cooking instruction summary:

Cut tortillas in half and then cut into thin strips. Lay out on a baking sheet. Spray with baking spray and sprinkle with sea salt. Bake at 375* for 12-14 minutes.While tortillas are cooking, chop asparagus into chunks. Lay on cookie sheet and drizzle with olive oil. Sprinkle with a little salt and pepper. Bake at 400* for 10 minutes when the tortillas come out.In a large sauce pan, boil water for pasta. Cook pasta according to box instructions. Drain and set aside.In a large skillet, combine oil, honey, and butter until melted. Add chicken chunks and saute until completely cooked through and browned. Remove the chicken to a bowl. In the same skillet, add the chopped onions and garlic and saute for 3 minutes. Add the chopped red and yellow peppers and saute another 2 minutes. Add the chicken and roasted asparagus back into the pan.In a small sauce pan, bring the evaporated milk to a slow simmer. Stir in the tomato paste and chipotle peppers. Stir until it thickens slightly. Add in the parmesan cheese, salt and pepper. Pour over the chicken mixture. Toss with the cooked pasta and frozen peas. Heat over low heat until everything is warm again. Serve with crunchy tortilla strips on top.

 

Step by step:


1. Cut tortillas in half and then cut into thin strips. Lay out on a baking sheet. Spray with baking spray and sprinkle with sea salt.

2. Bake at 375* for 12-14 minutes.While tortillas are cooking, chop asparagus into chunks. Lay on cookie sheet and drizzle with olive oil. Sprinkle with a little salt and pepper.

3. Bake at 400* for 10 minutes when the tortillas come out.In a large sauce pan, boil water for pasta. Cook pasta according to box instructions.

4. Drain and set aside.In a large skillet, combine oil, honey, and butter until melted.

5. Add chicken chunks and saute until completely cooked through and browned.

6. Remove the chicken to a bowl. In the same skillet, add the chopped onions and garlic and saute for 3 minutes.

7. Add the chopped red and yellow peppers and saute another 2 minutes.

8. Add the chicken and roasted asparagus back into the pan.In a small sauce pan, bring the evaporated milk to a slow simmer. Stir in the tomato paste and chipotle peppers. Stir until it thickens slightly.

9. Add in the parmesan cheese, salt and pepper.

10. Pour over the chicken mixture. Toss with the cooked pasta and frozen peas.

11. Heat over low heat until everything is warm again.

12. Serve with crunchy tortilla strips on top.


Nutrition Information:

Quickview
363k Calories
20g Protein
12g Total Fat
43g Carbs
14% Health Score
Limit These
Calories
363k
18%

Fat
12g
19%

  Saturated Fat
5g
35%

Carbohydrates
43g
14%

  Sugar
13g
15%

Cholesterol
43mg
14%

Sodium
847mg
37%

Get Enough Of These
Protein
20g
41%

Vitamin C
41mg
51%

Selenium
33µg
47%

Phosphorus
349mg
35%

Calcium
306mg
31%

Vitamin A
1456IU
29%

Vitamin B3
4mg
25%

Manganese
0.48mg
24%

Vitamin K
22µg
21%

Vitamin B6
0.42mg
21%

Vitamin B2
0.34mg
20%

Fiber
4g
18%

Iron
3mg
17%

Folate
66µg
17%

Vitamin B1
0.24mg
16%

Potassium
551mg
16%

Magnesium
54mg
14%

Copper
0.24mg
12%

Zinc
1mg
12%

Vitamin B5
1mg
10%

Vitamin E
1mg
10%

Vitamin B12
0.28µg
5%

Vitamin D
0.16µg
1%

covered percent of daily need

 

Related Videos:

Chipotle Chicken Pasta - Cooked by Julie episode 272

 

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