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Armadillo Border Grill Chipotle Chicken Penne Pasta

Deborah's
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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

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