Shelly's Recipe

FUSILLI COLORADO

Category: Pasta - Chicken

1 lb fusilli, cooked al dente, reserve 1/2 cup pasta water
6 boneless, skinless chicken breasts, cut into strips
1 tbsp vegetable oil
1 medium onion, diced
1 clove garlic, chopped
1/2 tsp ground cumin
2 canned chipotle chilies, seeded and finely diced
2 medium tomatoes, cored and cut into 1/2 inch cubes
1 cup heavy cream
1 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh cilantro

Heat oil in a large skilled. Add chicken and saute until it begins to brown. Add onion, cook 3 minutes. Add garlic and cumin. Reduce heat to medium; cook 1 minutes.

Add next 5 ingredients. Lower heat; simmer 5 minutes. Add cilantro. Add pasta to sauce; toss. Stir in reserved pasta water as needed for a creamy consistence. Serve. Serves 6