Chipotle Chicken Pasta
This Chipotle Chicken Pasta is quick, easy and delicious! It's perfect for a quick weeknight meal. Serve it with a side salad and crusty bread for a dish that will spice up dinnertime!
Servings: 6 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ lb. boneless skinless chicken breasts cut into bite-sized pieces
- ½ cup thinly sliced onion
- 2 cloves garlic minced
- 1 can petite-diced tomatoes, drained 14.5 oz.
- ¾ cup half & half
- 2 chipotle peppers in adobo seeded and chopped
- ½ teaspoon salt
- 2 tablespoons chopped cilantro
- 1 lb. pasta I used mezzi rigatoni
Instructions
- 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.
Notes
- If your family is not very tolerant of spice, you may want to cut the chipotle pepper in adobo down to one pepper instead of two. Two is perfect for my family! It provides just enough heat without being too overpowering.
Nutrition
Calories: 502kcal | Carbohydrates: 65g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 83mg | Sodium: 440mg | Potassium: 853mg | Fiber: 4g | Sugar: 7g | Vitamin A: 298IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg
