Chipotle Chicken Pasta

Name: Chipotle Chicken Pasta
Ingredients: 1 12 lbs chicken breasts; 8 ounces whole wheat spaghetti or 8 ounces whole wheat linguine; 10 ounces diced tomatoes, drained; 3 tablespoons green chilies (canned or jarred); 12 small red onion, julienned; 2 summer squash, cut in 1/4 inch thick rounds; 12 cup low-fat sour cream; 12 cup reduced-fat cheddar cheese, shredded; 1 ounce chipotle peanuts (Emerald Brand); 3 tablespoons scallions, sliced thinly for garnish; 2 tablespoons olive oil, separated; 2 tablespoons brown sugar; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1 tablespoon paprika; 1 tablespoon ground chipotle chile pepper; 1 tablespoon cornstarch; 1 teaspoon ground cumin; 1 teaspoon sugar; 1 teaspoon salt

20 ingredients

33 steps

Ingredients

1 12 lbs chicken breasts
8 ounces whole wheat spaghetti or 8 ounces whole wheat linguine
10 ounces diced tomatoes, drained
3 tablespoons green chilies (canned or jarred)
12 small red onion, julienned
2 summer squash, cut in 1/4 inch thick rounds
12 cup low-fat sour cream
12 cup reduced-fat cheddar cheese, shredded
1 ounce chipotle peanuts (Emerald Brand)
3 tablespoons scallions, sliced thinly for garnish
2 tablespoons olive oil, separated
2 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon paprika
1 tablespoon ground chipotle chile pepper
1 tablespoon cornstarch
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt

Directions

1

Line baking sheet with foil and place rack over the pan.
2

Preheat broiler with prepared rack and pan.
3

Prepare pasta according to package directions.
4

While pasta is cooking continue.
5

Combine Chipotle Dry Rub ingredients in a small bowl.
6

If using whole chicken breast, cut into 1 inch strips.
7

In a large bowl or plastic freezer bag toss chicken pieces and dry rub until coated.
8

Remove pan from oven broiler and spray with non-stick cooking spray.
9

Place spiced chicken strips on rack and return to broiler oven.
10

Broil chicken 7 minutes then turn.
11

Broil chicken 5 minutes more then set aside.
12

Place 1 Tbsp of olive oil in a large non-stick frying pan over medium heat.
13

When oil is heated add summer squash slices in a single layer over the pan.
14

Place lid over pan and let cook 3 minutes.
15

Remove lid, turn squash and replace lid for an additional 3 minutes.
16

Remove squash and hold to the side.
17

Add remaining 1 Tbsp olive oil to pan with red onion slices.
18

Sautee red onion until lightly carmelized.
19

Add tomatoes, green chiles, and reserved squash to pan and heat through.
20

Add sour cream to pan and stir to combine.
21

Reserve a small amount of cheddar cheese for garnish.
22

Add remaining cheddar cheese and stir to combine.
23

When pasta is ready add to frying pan with sauce and stir to coat.
24

Remove pasta and sauce to 4 plates.
25

Evenly distribute chicken strips or tenders on top of pasta.
26

Sprinkle each serving with reserved cheddar, scallions, and chopped chipotle peanuts and serve.
27

**If you don't have the brand name peanuts available where you live follow the next steps.
28

Take a small non-stick fry pan.
29

Add 1/4 cup of unsalted dry roasted peanuts.
30

Add 1 Tbsp of Olive or Canola Oil & stir over low heat.
31

Take 2 tsp of ground chipotle pepper and add to pan.
32

Stir fry the peanuts until they are covered in seasoning and you can smell the peanuts are toasted.
33

Let cool before chopping and adding to the recipe :P.