Spicy Chipotle Pasta Food

SPICY CHIPOTLE PASTA

Steps:

• Boil a pot of water. You will be using this to steam the asparagus first and then cook the pasta.
• In the meantime, chop all your veggies - garlic, onions, red & yellow bell peppers. Cut asparagus into 1-inch pieces.
• Once water boils, add asparagus. Steam for 3 minutes.
• Add asparagus to ice-cold water. This will stop the cooking process.
• Add 3 chipotle peppers and salt to milk.
• Blend. This is what you should have. Set aside.
• Heat up a dutch castiron, once hot, add oil followed by chopped garlic. Cook for a minute.
• Add onions and bell peppers. Season with salt. Saute for 6 minutes until softened and golden.
• In the meantime, add whole wheat penne to the boiling hot water from earlier. Follow the instructions on the package and cook the pasta.
• Once onions and bell peppers soften, add 2 tbsp of butter.
• Once melted, add 2 tbsp Desi atta (or all-purpose flour) and cook for a minute. This will help thicken up the sauce.
• Very slowly add the chipotle sauce a little at a time to avoid curdling.
• Using a wooden spoon, mix the veggies with the sauce. Continue doing this until all the sauce has been added. Cook the sauce for 3 minutes until hot.
• .
• Add honey and dry chipotle powder.
• Add all the penne. Mix well. Make sure you save the reserved pasta water for later.
• Now add frozen peas (rinsed under warm water) and asparagus. Mix.
• Add grated parmesan cheese and reserved pasta water at this time.
• Mix well. Check for salt.
• Add more freshly grated parmesan cheese. Garnish with fresh cilantro/parsley and tortilla strips.

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

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).

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.