CHIPOTLE CHICKEN PASTA BAKE
Was in the mood to be creative last night. LOL This what I came up with and my family LOVED it. It is quite hot for me anyway LOL I served it with a Pepper cornbread.You can switch up the cheeses to suit your taste. I added the juice from the chipoltes a teaspoon at a time until I got the heat I wanted , ended up using it all LOL
Provided by wicked cook 46
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 779.6, Fat 39.5, SaturatedFat 20.8, Cholesterol 122.1, Sodium 737.1, Carbohydrate 70.8, Fiber 9, Sugar 13.4, Protein 39.4
SUNNY'S EASY CHIPOTLE CHICKEN BAKED MAC AND CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
- In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
- Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
- In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
- For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
- For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.
CREAMY CHIPOTLE CHICKEN PASTA BAKE
If you've got leftover chicken and cooked egg noodles, you're just 30 minutes away from serving this Creamy Chipotle Chicken Pasta Bake.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt butter in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add Neufchatel and peppers; cook 5 min. or until Neufchatel is melted, stirring frequently. Add chicken and sour cream; mix lightly.
- Place noodles in 2-qt. baking dish. Add chicken mixture; mix lightly. Sprinkle with shredded cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 120 mg, Sodium 370 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 23 g
GARLIC PARMESAN CHICKEN PASTA BAKE RECIPE BY TASTY
Here's what you need: butter, garlic, fresh thyme, fresh sage, fresh rosemary, flour, milk, no-boil pasta, cooked chicken, frozen peas, parmesan cheese, water, breadcrumb, fresh parsley
Provided by Tasty
Categories Dinner
Yield 12 servings
Number Of Ingredients 14
Steps:
- Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
- Add flour and stir.
- Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
- Grease a 9×13 inch (22 x33 cm) pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, a ⅓ of the parmesan, a ⅓ water and ⅓ of the sauce.
- Repeat once. Top with noodles, remaining water and cheese.
- Cover with foil and bake for 40 minutes at 400°F (200°C).
- Remove the foil, sprinkle the top with breadcrumbs.
- Broil for 5-10 minutes or until golden brown.
- Serve with chopped parsley as garnish.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 19 grams, Sugar 6 grams
CHIPOTLE'S CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 1 serving
Number Of Ingredients 5
Steps:
- On a cutting board, season the chicken all over with salt and pepper.
- Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, 4 minutes per side.
- Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
- Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
- Enjoy!
CHIPOTLE CHICKEN
Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.
Provided by Bethany Gorski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Yield 4
Number Of Ingredients 7
Steps:
- Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
- Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
- Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHIPOTLE CHICKEN PENNE PASTA
Make and share this Chipotle Chicken Penne Pasta recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time P1DT15m
Yield 2 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1369.3, Fat 92, SaturatedFat 14.4, Cholesterol 90.4, Sodium 2415.1, Carbohydrate 98.9, Fiber 14.4, Sugar 3.5, Protein 42.2
CREAMY CHIPOTLE CHICKEN
A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.
Provided by tnahinu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g
CHICKEN PASTA BAKE
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
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- Heat a large non-stick skillet over medium-high heat. Add the oil and chicken. Cook for 5 minutes, turning the chicken over after about 3 minutes. Add the onion and garlic; cook an additional 3 minutes. Add the tomatoes, half & half, chipotle peppers and salt. Stir to combine. Simmer, uncovered, for 4 minutes, stirring occasionally. Add cilantro.
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