 | I always keep chipotle peppers in the freezer. I never use a whole can in any recipe, so it is quite convenient to always have some on hand. This recipe came about when my mom brought me several bell peppers and cilantro from her garden. The chipotle adds such a nice spice to the dish. Miss F gobbled this right up, she has been a big fan of bell peppers lately. I think it is because we harvest them from the garden. We have tomatoes, bell peppers, pumpkins, cucumber and okra in the fall garden. I can't wait to get them all! |
1 pound spaghetti
1 tablespoon olive oil
2 boneless skinless chicken breasts, cut into strips
1 green bell pepper, sliced
1 red bell pepper, sliced
½ onion, sliced
¼ cup white wine
½ cup chicken stock
1 chipotle pepper, minced
1 tablespoon of adobo sauce
½ cup heavy cream
2 tomatoes, chopped
1 tablespoon chopped cilantro
Prepare the spaghetti per package directions, drain and set aside. Heat the oil in a large saute pan over medium high heat. Add the chicken, bell peppers, and onion, saute for 6 to 8 minutes. Deglaze the pan with the wine, then stir in the chicken stock, chipotle and adobo sauce. Cook for 2 to 3 minutes. Reduce the heat to low and stir in the cream and tomatoes. Toss the spaghetti with the sauce, chicken and bell peppers. Top with cilantro and serve.
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1 comment:
Wonderful dish of spaghetti. Blessings, Catherine xo
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