Armadillo Border Grill Chipotle Chicken Penne Pasta
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Serves/Makes: 2
Ready in: > 5 hrs
- 8 ounces cooked penne pasta
- 2 large chicken breasts
- 2 tablespoons diced green chiles
- 2 ounces sliced onion
- 2 ounces sliced mushrooms
- 1 ounce cotija cheese
- 4 fresh cilantro sprigs
***Marinade***
- 1/4 cup soy sauce
- 3/4 cup soybean salad oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1 tablespoon Japanese chiles
***Chipotle Cream Sauce***
- 12 ounces heavy cream
- 2 1/4 ounces chipotle in adobo sauce
The night before: Combine all the marinade ingredients. Marinate the chicken overnight. Dice the chicken after marinating and discard marinade. Prepare Chipotle Cream Sauce and set aside. In a hot saute pan with a little melted butter, add the chicken and onions. Cook until half done. Add 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. Chipotle Cream Sauce: In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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by ChefKellyDigby
This is a great dish that can be made in 30 minutes. Pasta can be boiled the day before and refrigerated for a quick-mix next night meal. This recipe uses several great shortcuts! Serves 4-6 1 pou
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