SPICY CHICKEN CHIPOTLE CREAM SAUCE PASTA
Today's recipe is copycat of Cheesecake Factory's Spicy Chicken Chipotle Cream Sauce Pasta. I simply love their Chipotle Pasta... The hint of spice, creamy sauce, crunchy veggies, and succulent chicken.... oh, and crispy tortilla chips!!! yumm! There is nothing in this dish which I don't like. You know the best part? You can skip chicken and it still is flavorful Italian vegetarian dinner or lunch. With just 15 minutes of cooking time, Chipotle Sauce can be blended in advance and used multiple times for quick weekday dinner! Sounds even better! Isn't it? And it costs just fraction of what you will pay for dinner of four!Original recipe calls for Honey Glazed Chicken. I shared a healthier version of Honey Glazed Chicken a few days ago. If you want to try that with Chipotle Pasta, follow the recipe link in notes.I'm sure you know by now that I LOVE pasta! In India, few years back, there were not many restaurants offering pasta in menu. So obviously I have not grown up on it.Close to my office in India, there was a Pasta House by name 'Noodle Company'. Once my colleagues took me for lunch there and I ordered Fettuccine Alfredo. Oh boy, did I enjoy it? loved it.. adored it... dreamed about it for days! Perfect sign of a foodie! Isn't it? Though I was not THAT foodie kind those days.... Or should I say, I thought I wasn't. :-)So, I visited that restaurant a couple of times and every time felt like 'kid in a candy store'......... Never ever bothered to even think about the recipes. Just enjoyed eating good pasta varities. It's funny, my hometown was 3 hours drive from my office. One weekend, when I was visiting my parents, I even packed a few pastas to-go. I'm sure you can imagine, what they become by the time I reached home -pasta pancakes!!! And I felt chef not made them good. lol!!These days, story is totally different. Everything I eat out, I wanna make at home!! Often I'm not enjoying food rather thinking about recipe and ingredients. Can you relate?Not sure which days were better... though I enjoyed both! :-)We both love eating at Cheesecake Factory once-in-a-while. They happen to make a lot of my favorite foods and I wanna try cooking all of them at home. This Chicken Chipotle Cream Sauce Pasta... I can eat by buckets! and Sauce!! I can drink with straw! Specially the copycat version I made at home is utterly delicious! Lacking words to describe the flavor! I guess my chipotle-love making me speechless.This Creamy Chipotle Sauce Pasta has ton of flavor on it's own. That's why I decided to share this recipe without instructions to make chicken. You can use simply use rotisserie chicken, or sauteed mushrooms (vegetarian option) instead. Or if you wanna make exact copycat of Cheesecake Factory's 'Spicy Chicken Chipotle Pasta' then cook chicken following recipe here. (go for glazed version)My version of Chipotle Pasta differs slightly from cheesecake factory's original. Here is what I did differently:1. I have used broccolini instead of asparagus and zucchini instead of red bell peppers. (feel free to bring your own veggies.)2. Used no-oil healthy Baked Honey-Lemon chicken instead of spiced honey-glazed chicken. Get the recipe. here.3. Cheesecake Factory uses chipotle chili powder and no citrus in the sauce. I, however, have used Chipotle Adobo for pronounced chipotle flavor and lime juice to balance the richness of creamy sauce. You can skip both of these. Yet, I recommend trying it once! Chances are you will forget Cheesecake Factory's Chipotle Pasta. ;-)That's it! I believe, the 'heart' of this dish is in creamy Pasta Cream Sauce and I'm telling you that it will not disappoint you! Make a big batch of sauce because you gonna want to repeat it the very next day! It's THAT scrumptious!PS: I've been little absent from blog lately due to a sudden short trip to San Jose, California. It's mid of week and my routine is still not streamlined due to busy-busy weekend..... long nights and early mornings... and what not!! However, even though it was Vishal's work trip.... we had great time while driving back... kinda mini road trip :) I'll be sharing some delicious pictures in coming post.Wish you great day ahead. - Savita
Provided by Savita
Categories Pasta Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Combine all Chipotle Sauce ingredients in blender, puree to a smooth paste, transfer to a bowl, and refrigerate if not using immediately. (yields about 1/2 cup sauce)
- Bring a large pot of water to rolling boil. Season with salt. Add half-moon sliced zucchini, and broccolini. Boil for 1 minute or until just crisp tender. Remove to a plate. In same boiling water, add pasta and cook until al-dente or follow the package directions. Once cooked, drain the pasta (reserve pasta liquid) and set aside both.
- If serving tortillas chips. Heat oil for frying in a shallow frying pan. (you don't need a lot of oil. Just fill a small pan 1/2 inch). Slice corn tortilla into thin strips. When oil is hot, add strips and fry until light golden. Remove on a plate lined with paper towel. Season with salt. Set aside.
- Heat a pan on medium heat. Add chipotle pasta sauce and let it sizzle for 15 seconds. Now add cream and 1/4 cup pasta water and let it cook for 30 sec more or until warms through.
- Mix well and switch off the heat.
- Add in pasta, boiled veggies, frozen peas, and toss to combine.
- Transfer to serving plates. Top with sliced chicken and tortilla strips. Garnish with grated parmesan and chopped parsley. Serve and enjoy!
CHIPOTLE RANCH CHICKEN AND PASTA SALAD
Make a lazy-day chicken salad. When dinnertime rolls around, every delicious bite will be ready and waiting.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally and adding corn during last 3 minutes of cooking.
- Drain pasta with corn; rinse with cold water. Shake to drain well.
- Meanwhile, in large bowl, stir together seasoning mix and milk until blended. Stir in mayonnaise. Stir in pasta with corn, chicken, tomato and onions. Refrigerate at least 1 hour.
- Serve with lime wedges. Cover; refrigerate any remaining salad.
Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 70 mg, Fat 2, Fiber 2 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g
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
CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA
Cheesecake Factory Spicy Chicken Chipotle Pasta with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Set your water to boil for your pasta.
- Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
- Shock it with cold water through a colander.
- Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
- In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
- In a large skillet add the butter and melt over medium heat.
- Add the bell peppers and onions and cook until just translucent.
- Add in the garlic and cook an extra minute.
- Remove the vegetables and add in the olive oil.
- Add the chicken to the pan and turn the heat up to medum-high.
- Brown the chicken on both sides.
- Add in the honey and stir, cooking an additional 5 seconds.
- Add the bell pepper mixture back to the pan
- Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
- Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
- Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).
Nutrition Facts : Calories 906 kcal, Carbohydrate 83 g, Protein 34 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 167 mg, Sodium 1773 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
CHIPOTLE MOZZARELLA PASTA SALAD
Provided by Ree Drummond : Food Network
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
- Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
- Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
- Transfer to a serving bowl and garnish with more basil.
CHIPOTLE CHICKEN PASTA SALAD
Smoky chipotle with sweet crunchy corn! As always you can tailor it to your taste. If you can't find chipotle ranch dressing, use just ranch, add extra chipotle sauce or chipotles in adobo with or without the peppers. If you can't find or don't have a spice grinder, use chipotle powder and some garlic salt. Don't like corn,...
Provided by Robin Dextradeur
Categories Pasta Salads
Number Of Ingredients 8
Steps:
- 1. Prepare pasta as instructed on box, meanwhile in a large bowl, toss the chicken with half of the chipotle sauce. then add peppers, beans and corn.
- 2. Once pasta is cooked, rinse in cold water to stop the cooking, drain put back in pan and add the ranch dressing, and few twists of grinder spices.
- 3. Add pasta mixture to chicken mixture, stir in remaining chipotle sauce, then chill or not and enjoy!
- 4. Since I feel pasta soaks up sauces when warm, save some to add when serving. Also try adding some shredded cheddar, bacon bits or chopped cilantro it would certainly kick it up a notch!
CHIPOTLE CHICKEN SALAD
If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all. I throw it on toasted bread with sliced tomatoes and fresh basil.
Provided by Toni Losada
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 2.7 g, Cholesterol 64.3 mg, Fat 35.6 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 6.9 g, Sodium 471.9 mg, Sugar 0.5 g
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
CHIPOTLE CHICKEN SALAD
This is from epicurious and it's simply fabulous! Super easy as it starts with a store bought cooked chicken.
Provided by Annacia
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
- Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
- Cut avocado into 1/2-inch cubes, without cutting through peel.
- Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.
Nutrition Facts : Calories 447.3, Fat 33.3, SaturatedFat 5.7, Cholesterol 52.2, Sodium 441.4, Carbohydrate 20.6, Fiber 7.3, Sugar 2.6, Protein 19.8
MEXICAN CHICKEN SALAD (CHIPOTLE COPYCAT RECIPE)
This delicious Mexican Chicken Salad is a copycat of the hearty and super popular salad from Chipotle. Easy and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 31
Steps:
- Marinate the chicken: In a bowl or sealable plastic bag, combine the chicken, chili powder, cumin, oregano, salt, pepper, garlic, vinegar, and 2 tablespoons olive oil. Marinate for at least 30 minutes or as long as overnight.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the chicken pieces for 8-10 minutes until golden brown and cooked through. Remove the chicken from the pan.
- Prepare the fajita veggies: To the same pan, add in the olive oil, peppers, onion, oregano, and salt. Sauté for 5-6 minutes until softened and caramelized.
- Prepare the beans: Add the beans, chili powder, cumin, and lime juice to a saucepan over medium heat. Cook the beans for a few minutes, stirring occasionally, until heated. Taste and add salt if needed.
- Make the dressing: Whisk together all dressing ingredients in a jar or bowl.
- Assemble the salad: Place 2 heaping cups of salad greens on each plate. Top with chicken, black beans, fajita veggies, and additional toppings like salsa, sour cream, guacamole, pico, and cheese. Drizzle dressing over each salad.
Nutrition Facts : Calories 496 kcal, Carbohydrate 12 g, Protein 37 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 1168 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
HONEY-CHIPOTLE CHICKEN PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
- Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
- Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.
HONEY-CHIPOTLE CHICKEN PASTA SALAD
Honey-Chipotle Chicken Pasta Salad
Provided by Sticky Situations & EV Recipes
Time 35m
Number Of Ingredients 15
Steps:
- Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
- Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
- Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.
Nutrition Facts :
CREAMY CHIPOTLE CHICKEN PENNE SALAD
Not long ago, I had never cooked using chipotle peppers, let alone much ate things with them. The chipotle (pronounced chee-POTE-lay) is a smoked jalepeño pepper, usually sold dried in whole pieces, or canned in a vinegary red adobo sauce. I accidentally acquired a can of these smoky, zesty goodies, and put them in the pantry...
Provided by Bobbi Jo Woods
Categories Chicken Salads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cook the pasta according to package directions.
- 2. While pasta is cooking, dice or shred chicken (however you like it, and remove the skin, if desired) peel and dice onion coarsely, rinse and quarter cherry tomatoes.
- 3. Drain pasta and rinse in cold water, set aside.
- 4. Open can of chipotles in adobo sauce (found in Mexican aisle of grocery store) and with a spoon, remove a couple of the peppers (2-4 should do) and some of the sauce, set aside. Store remainder in a tightly sealed jar (will keep for months in the refrigerator).
- 5. In a food chopper/processor, pulse the pepper and sauce a few times until you have a slight chunky puree (the desired consistency is when the peppers break down into small flakes).
- 6. In a small bowl, combine mayonnaise, ranch dressing and chopped peppers in sauce with a spoon. Add just a little of the peppers at a time, tasting the dressing as you go to ensure it's not too spicy for your taste. If it's just a bit spicy and salty, that's perfect - the dressing will absorb into the pasta salad while chilling and won't be too bland or too rich.
- 7. In a large bowl, toss pasta with chopped cooked chicken, diced onion and quartered tomatoes.
- 8. Fold the dressing mixture into the pasta and veggies. Chill for at least one hour and serve. Tastes even better the next day or two!
More about "chipotle chicken pasta salad food"
CHIPOTLE CHICKEN PASTA SALAD 2 WW SP - PURPLE | …
From dwardcooks.com
5/5 (3)Total Time 20 minsEstimated Reading Time 6 mins
- Boil pasta per the instructions on the package in salted water. When pasta is done, reserve a cup of pasta water before draining.
- In a large bowl (this makes 15 cups so the biggest bowl you have), add chipotle mayo, 1/4 cup of pasta water, and cooked pasta. Toss pasta in chipotle mayo to coat.
- Add all of the remaining ingredients and toss to coat. You can add a little more pasta water to thin out the chipotle mayo to coat more. I saved the cheese to sprinkle on at the end for aesthetic purposes to make it look extra fancy.
CHIPOTLE CHICKEN PASTA SALAD - SPICY SOUTHERN KITCHEN
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Cuisine Tex-MexCategory Salad, Side DishServings 10Calories 421 per serving
CHIPOTLE CHICKEN PASTA SALAD RECIPE - BREAD BOOZE BACON
From breadboozebacon.com
5/5 (4)Total Time 1 hr 25 minsCategory Side DishCalories 378 per serving
- Cook pasta according to package directions in a large pot of boiling water seasoned with salt until al dente. Drain and rinse with cold water to stop the cooking. (Toss pasta in 1 tablespoon olive oil to prevent sticking if not assembling salad right away.)
- Place chipotle pepper and any sauce that comes out while removing from can on a cutting board. Mince pepper.
PASTA SALAD WITH CHICKEN AND CHIPOTLE DRESSING - THE MOM 100
From themom100.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 15 mins
- In a small container, combine the olive oil, vinegar, onion, honey, chipotle and salt and pepper. Shake to combine.
- In a serving bowl combine the pasta, chicken, beans and pepper and toss to combine. Add the dressing and toss again, then add the cilantro and give a final toss to distribute the herbs.
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CHIPOTLE CHICKEN PASTA CASSEROLE - PATI JINICH
From patijinich.com
4.4/5 (9)Category Main CourseCuisine MexicanTotal Time 1 hr 5 mins
- Place the tomatoes and garlic in a medium (3-quart) saucepan and cover with water. Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes. Transfer the tomatoes and garlic, along with 1/2 cup of the cooking liquid, to a blender or food processor. Once it has cooled slightly, add the onion, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, adobo sauce, and chipotle chile if using, and puree until smooth.
- Sprinkle chicken with oregano, 1/4 teaspoon of salt, and pepper to taste. Heat 4 tablespoons oil in a large, deep and thick casserole or skillet set over medium-high heat. Once hot, sear the chicken thighs about 2 to 3 minutes per side until browned. Remove from skillet, reserve in a bowl.
- Pour the remaining 2 tablespoons of oil into the casserole, set over medium-high heat. Once hot, add the pasta. Fry the pasta for a few minutes, stirring constantly, until browned, but not burnt, and it smells toasty. Pour the tomato puree over the pasta. It will jump all over the casserole, so you may want to use the lid as a shield over the casserole. Stir, cover partially and let the sauce cook for about 5 minutes, stirring occasionally, until it darkens and cooks into a thick puree consistency.
- Nest the browned chicken thighs in the pasta, pour the chicken broth on top, stir gently, cover tightly, reduce heat to low and cook for 25 minutes.
CHIPOTLE RANCH PASTA SALAD RECIPE - PASTRY CHEF ONLINE
From pastrychefonline.com
Reviews 2Calories 549 per servingCategory Pasta
- While the pasta is cooking, add the black beans, corn, avocado, RoTel, onion, and bell pepper, jalapeno, and roasted red pepper to a large bowl.
CREAMY CHIPOTLE PASTA SALAD - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
5/5 (1)Total Time 21 minsServings 8Calories 542 per serving
- Cook pasta according to package directions. Drain. Rinse with cold water and drain completely. Transfer pasta to a large bowl.
- In a food processor bowl, add all of the dressing ingredients. Cover and process until well combined and smooth.
- Add the dressing to the pasta mixture. Gently toss to coat. Refrigerate at least one hour or overnight before serving.
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From chefalli.com
Cuisine AmericanTotal Time 25 minsCategory SaladCalories 256 per serving
- In a large mixing bowl, combine mayo with vinegar, whipping cream, and adobo sauce; whisk until smooth then season with salt and pepper. Add chicken, pasta, cheese, tomatoes and basil; toss gently to combine with dressing. Refrigerate until ready to serve.
- Add the shredded chicken, cooked pasta, tomatoes, cheese and most of the basil; toss gently to combine with the dressing. Refrigerate until ready to serve.
PASTA SALAD WITH CREAMY CHIPOTLE DRESSING - INQUIRING CHEF
From inquiringchef.com
Reviews 1Category Side DishCuisine Tex MexTotal Time 40 mins
- Whisk together all ingredients for the dressing. Taste and add the adobo sauce a bit at a time to adjust to your spice (you can skip it altogether if you don’t want the pasta salad spicy).
- Toss together pasta, corn, black beans, bell pepper, cheese, and avocados (see note below - if not serving right away, wait to add the avocado).
- Just before serving, toss together the dressing and pasta salad with lime juice, to taste. Top with green onions.
EASY CHIPOTLE RANCH PASTA SALAD - SIMPLE RECIPES
From momsconfession.com
Reviews 6Category Side DishesCuisine AmericanTotal Time 30 mins
- Cook Reggano Tri-Colored Rotini Pasta Noodles as directed on the package. While the noodles are cooking, complete steps 2-5.
- Open the chipotle peppers and place in a vegetable strainer and rinse to remove the Adobo Sauce.
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CHIPOTLE CHICKEN PASTA SALAD - SAVOR THE BEST
From savorthebest.com
5/5 (9)Total Time 32 minsCategory SaladsCalories 360 per serving
- Add the pasta to a large pan of boiling, salted water and cook according to the package instructions. Place in a large salad bowl.
- Add the shredded or chopped chicken to the bowl. Toss in the red onion, celery, chives, and cilantro.
- Place the sun dried tomatoes a strainer and drain the oil. Empty the tomatoes onto a triple layer of paper towels, fold the towel over the top and press down to release the rest of the oil. Rough chop the tomatoes and add to the salad bowl.
- In a small dish, mix the chipotle mayonnaise, sour cream, sugar, and vinegar together. Add the dressing to the salad and toss until well combined. add salt and pepper to taste. Cover the bowl with plastic wrap and chill until ready to serve.
CHIPOTLE CHICKEN PASTA - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
Reviews 7Estimated Reading Time 4 minsServings 6Total Time 30 mins
- 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.
- Meanwhile, cook pasta according to package directions. Drain, reserving about ½ cup of the cooking water.
- Toss the pasta with the chicken sauce mixture. Add reserved water as needed to thin out sauce. Serve immediately.
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