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The ingredients:
1 pound fusilli pasta (or other twisty noodles)
6 boneless, skinless chicken breasts (2-lbs.)
1 Tbs. olive oil
1 medium onion, diced
2 cloves garlic, chopped
1/2 tsp. ground cumin
2 canned chipotle chiles, seeded and finely diced (leaving the seeds could make it unbearably spicy)
1/2 tsp. adobo sauce (from the chipotle peppers)
2 medium tomatoes, cored and cut into 1/2-inch cubes (about 2 cups)
1 cup heavy cream
1 tsp. salt
1/2 tsp. pepper
2 Tbs. chopped fresh cilantro
Directions: Cook noodles in a large pot of lightly salted boiling water until al dente, firm but tender. Drain, reserving 1/2 cup pasta cooking water.
Meanwhile, cut chicken into 2 x 1/2 x 1/2-inch strips. Heat oil in a large skillet over medium-high heat. Add chicken; salt and pepper to taste and saute 5 minutes or until it begins to brown.
Add onion; cook 3 minutes. Add garlic and cumin. Reduce heat to medium; cook 1 minute.
Add chiles, adobo sauce, tomatoes, cream, salt, and pepper.
Lower heat; simmer 5 minutes. Add cilantro.
Add pasta to sauce; toss. Stir in reserved pasta water as needed for a creamier consistency.
Serves 6. Enjoy!
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