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Smokey Chipotle Pasta Recipe
|Olive oil/Vegetable oil||15 Milliliter (1 Tablespoon)|
|Squash zucchini/Yellow squash||240 Milliliter (1 Cup)|
|Slivered bell pepper||1 Cup (16 tbs) (Red/Green)|
|Low sodium chicken broth/Beef broth||355 Milliliter (1 1/2 Cups)|
|Chopped onion||80 Milliliter (1/3 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Dried tomatoes||3 Ounce, rehydrated and chopped (90 Gram)|
|Chipotle chiles||60 Milliliter, rehydrated and minced (1/4 Cup)|
|Cilantro||1⁄4 Cup (4 tbs), chopped (For Garnish)|
|Oregano/1 teaspoon crushed dried oregano||15 Milliliter, chopped (1 Tablespoon)|
|Niblet corn||1⁄2 Cup (8 tbs) (Low Sodium)|
|Chicken breast||1 3⁄4 Cup (28 tbs), julienned (Cooked/Grilled)|
|Pasta||1⁄2 Pound (Cooked, Drained)|
Serving size: Complete recipe
Calories 1853 Calories from Fat 289
% Daily Value*
Total Fat 32 g48.9%
Saturated Fat 4.7 g23.6%
Trans Fat 0.1 g
Cholesterol 243.6 mg
Sodium 1298.9 mg54.1%
Total Carbohydrates 244 g81.5%
Dietary Fiber 26.5 g106%
Sugars 27 g
Protein 146 g291.5%
Vitamin A 101.6% Vitamin C 869.6%
Calcium 41.8% Iron 94.2%
*Based on a 2000 Calorie diet
Saute zucchini and bell pepper 3 minutes, turning often.
In blender container or food processor bowl, place half of the broth, onion, garlic, half of the tomatoes, minced chipotle chile, cilantro, oregano and pepper.
Cover and process until smooth.
Add mixture to skillet with remaining broth and tomato pieces, corn and chicken pieces.
Simmer over low heat until heated through.
Toss with drained cooked pasta; garnish with fresh cilantro sprigs.