Armadillo Border Grill-style Chipotle Chicken Penne Pasta
- 4 oz cooked penne pasta
- 2 large marinated chicken breasts
- 2 Tbsp diced green chiles
- 2 oz sliced onion
- 2 oz sliced mushrooms
- 1 1/2 cups Chipotle Cream Sauce
- 1 oz cotija cheese
- 4 cilantro sprigs
The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade follows).
To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.
In a hot sauté pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.
- 1/4 cup soy sauce
- 3/4 cup soybean salad oil
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp white pepper
- 1 tsp cayenne pepper
- 1/2 tsp dry mustard
- 1 Tbsp Japanese chiles
Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.
Chipotle Cream Sauce Ingredients:
- 12 oz heavy cream
- 2 1/4 oz chipotle in adobo sauce
In a blender, Purée the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.Makes 4 Source:
Submitted by: Recipe Group Member
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