Smokey Chipotle Pasta Recipe
There are few dishes which beat Smokeychipotle Pasta as far as I am concerned. I made this Smokeychipotle Pasta last weekend for a dinner party and everyone loved it. Do it for fun!
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Squash zucchini | 1 Cup (16 tbs), slivered | |
| Green bell pepper | 1 Cup (16 tbs), slivered | |
| Sodium chicken broth | 1 1/2 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 3 Ounce | |
| Chipotle | 1/4 Cup (16 tbs) | |
| Cilantro | 1/4 Cup (16 tbs), garnish | |
| Oregano | 1 Tablespoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Corn | 1/2 Cup (16 tbs) | |
| Cooked chicken breast | 1 3/4 Cup (16 tbs), julienned | |
| Pasta | 1/2 Pound, cooked, drained |
Directions
In a large skillet, heat oil.
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.
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.
Chef
