Delicious Chipotle Chicken Pasta Recipe

1. Chicken: You will want to use boneless skinless chicken breast but you can certainly use thighs if you want a more flavorful dish. Thighs are also moister and do not turn dry even when they are cooked for longer periods.

2. Pasta: Penne works well because it is tubular and thus has a good grip on to the sauce as well. But you can substitute it with any pasta of your preference; fusilli or rotini are also ideal since they hold more sauce as you twist them.

3. Chipotle Peppers: These come ready canned in adobo sauce; it contributes spice heat and smokiness. If you wish to make a slightly less hot dish you can use less of the chipotle or use smoked paprika instead as it will give a similar taste without as much spice.

4. Heavy Cream: This helps thicken the sauce and make it creamy; however, if you prefer to make a lighter sauce, you can use half-and-half or any dairy-free cream if preferred, coconut milk, or cashew cream.

5. Parmesan Cheese: Using a fresh cheese instead of a packaged grated cheese will melt well and provide better taste to the food. To top it off, sprinkle some Pecorino Romano cheese with the Parmesan cheese as well.

STEP-BY-STEP INSTRUCTIONS

1. Cook the Pasta: Next, in a large pot, bring enough water and add salt to it to boil. Stir in the penne pasta and cook until the firm-to-the-bite according to the prescribed instruction on the packet (about 8 – 10 minutes). Strain and put aside, retaining about ½ cup of the pasta water, for the purpose that you may need to dilute the sauce later.

2. Prepare the Chicken: To prepare this dish put olive oil in a large skillet and place it over medium heat. When hot, that is, you will see that it glistens, add boneless chicken breast seasoned with salt and pepper. Approximately, it takes about 7-10 minutes and each side to become browned and thoroughly cooked inside, with a food internal temperature ranging 165°F. Take out the skillet and let it sit somewhere else for some time before slicing them.

3. Sauté Vegetables: If making chicken it helps to use the same skillet add diced onion and sauté it until it turns transparent (around 3-4 minutes). Always it is suggesting stirring occasionally to ensure that the food does not get burnt. Include minced garlic to the mixture and cook for approximately one more minute, do not let the garlic caramelize as it turns bitter.

4. Bell Pepper: Add the diced red bell pepper and cook for further 2 – 3 minutes on medium heat until they soften a little yet remain crunchy. This making our food lovely and sweet at the same time.

5. Make the Sauce: Next stirred in diced tomatoes with the juice, chopped chipotle peppers, adobo sauce into the pot. Put ground cumin, dried oregano, salt and pepper into a skillet. Stir everything very well and allow it to cook on low heat for approximately 2-3minutes so that all the flavors combine.

6. Incorporate Liquids: Slowly add in chicken broth and heavy cream stiring in between to ensure a smooth texture. Cook on the medium low heat until the mixture becomes slightly thick (about 5 mins, stirring occasionally). If it gets too thick add in some of the pandaroo pasta cooking water tbsp by tbsp until you achieve the desired consistency.

7. Combine Chicken and Sauce: If necessary, take sliced chicken and divide it into strips or cubes and then placed it back into the skillet containing the sauce. Be careful when mixing everything together so all of the components are covered in that tasty creamy chipotle sauce. Allow it to simmer together for another 5-7 minutes in order to blend in the flavors perfectly.

8. Combine Pasta with Sauce: Place the drained pasta back into the skillet you have used for sautéing the vegetables and meat. Mix all of this together with tongs or a large spoon making sure all pasta is completely coated in that creamy sauce.

9. Ready  to Serve: When ready to server, sprinkle grated Parmesan cheese over the dish; this cheese will melt into your warm dish slightly increasing the taste. You can add some chopped fresh coriander on top for added flavor and color.

RECIPE TIPS & VARIATIONS

1. For extra spice: For people who like their food hot, you can add cayenne pepper or red pepper flakes servings while preparation of the vegetables. If you do not like using canned jalapeños you could also use fresh ones in this recipe.

2. Vegetable additions: You might add spinach or zucchini or something similar for nutrition; they should be mix in at the end more or less so they are soft but not mushy.

3. Vegetarian option: To adapt the dish into vegetarian one, remove chicken and use instead cooked and spices marinated chickpeas or tofu.

4. Lighter version: In place of heavy cream you may use low fat yogurt which is less fatty; or for low dairy option, blend soaked cashews for cashew cream.

5. Side dishes: Paired with crusty garlic bread or steamed vegetables such as broccoli or asparagus provides a well-balanced and complete meal.

EQUIPMENT

1. Large pot (for boiling pasta)

2. Large skillet (for cooking chicken and sauce)

3. Cutting board

4. Knife

5. Measuring cups and spoons

6. Wooden spoon or spatula (for stirring)