CHIPOTLE PASTA
Steps:
- In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
- Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
- Combine all ingredients in blender, puree, cover and refrigerate.
MICROWAVE CHIPOTLE PASTA
Make and share this Microwave Chipotle Pasta recipe from Food.com.
Provided by Mexi-Rosie
Categories Microwave
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1.- In microwave dish, place the water, the pasta and 2 chicken consomme cubes, crumbled. Cover with microwave resistant plastic film and poke a few slits on it.
- 2.- Cook on High setting for 10 to 11 minutes until pasta is al dente.
- 3.- Remove from microwave oven and frain excess liquid.
- 4.- In blender process the cream cheese with the cream, the chipotle, and the remaining chicken consomme cube.
- 5.- Mix with the cooked pasta and cook in microwave for 1 more minute. Serve warm.
Nutrition Facts : Calories 385.2, Fat 16.5, SaturatedFat 9.3, Cholesterol 92.7, Sodium 70.7, Carbohydrate 47.8, Fiber 2.2, Sugar 2.5, Protein 12.1
SMOKY CHIPOTLE PASTA SALAD
I thought of making a hot pasta dish, but instead settled on a pasta salad. It's truly a clear the pantry type of recipe, so feel free to modify with what you have on hand.
Provided by kmergirl
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta per directions on box and drain.
- In a medium skillet, heat olive oil and saute garlic clove for 1 minute.
- Add in fresh cooked vegetables and the chopped chipotle pepper and stir. If needed, add a little water to help the veggies cook.
- Once cooked, remove vegetables from the pan and cook the sausage in the same pan. Slice the sausage once browned & cooked until no longer pink, about 7-9 minutes.
- In a medium bowl, combine mayonaise, lemon, adobo sauce, brown sugar and salt and pepper.
- Add veggies, pasta and sausage to the bowl. Toss gently and sprinkle cilantro on top.
Nutrition Facts : Calories 231.2, Fat 8.4, SaturatedFat 1.5, Cholesterol 9.3, Sodium 223.2, Carbohydrate 32.8, Fiber 1.4, Sugar 2.7, Protein 7
KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD
This could not be simpler and was a big hit at my daughter's school party today. It really is just a big thrown together bowl of ingredients... which is now how I have to cook with 2 tiny kiddos and no time!
Provided by Liza at Food.com
Categories Potluck
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta al dente.
- Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
- Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
- Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
- If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
- Refrigerate for a couple hours, but I like overnight.
- Add chopped up spinach before serving at room temperature.
- Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!
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