 | I have been having a minor pasta obsession of late. Pasta was on sale for less than 50 cents a package, so I stocked up. And the pile of pasta in my pantry calls to me every night...cook me...cook me...add cream... And I do! I think we have random versions of creamy pastas weekly. C ate every last bit, but Miss F wasn't as big of fan. She complained that it was too spicy, but she usually enjoys spice, so I am not sure what her deal was. This recipe was adapted from Homemade by Holman. Feel free to add cilantro if you like it (we don't!) I will probably add fresh tomatoes at the last minute next time I make it. |
2 boneless skinless chicken breasts
juice of one lime
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons olive oil
1 pound pasta (I used linguine)
1 large red bell pepper, sliced
1 cup corn kernels
1 red onion, sliced
1 chipotle pepper + 1 tablespoon of adobo sauce, minced
¼ cup white wine
½ cup chicken stock
½ cup heavy cream
¼ cup Parmesan cheese
Trim fat from chicken breasts and cut into bite-size pieces. Combine lime juice, ½ of minced garlic, chili powder, and salt and mix together. Pour over chicken to coat and marinate chicken about 30 minutes.
Heat a large pot of water to boiling. Add generous amount of salt and add pasta. Cook according to package directions until al dente. Drain and set aside. Meanwhile, add olive oil to large sauté pan and heat over medium heat. Add chicken, bell peppers, corn, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened. Add wine, chicken stock and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3. Reduce heat to low and add cream and cheese. Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce. Cook about 5 minutes and serve.
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