Chipotle Chicken Penne Pasta - cooking recipe
Ingredients
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8 ounces cooked penne pasta or 8 ounces pasta, of choice
2 large marinated boneless skinless chicken breasts, cut into 1/2 inch pieces (marinade recipe below)
1/2 sliced onion, thin
2 tablespoons diced green chilies
2 ounces sliced mushrooms (about 4)
1 ounce Cotija cheese (can sub parmesan)
4 fresh cilantro stems
Chipotle Cream Sauce
1 1/2 cupls heavy cream (12 ounces)
2 1/4 ounces chipotle chiles in adobo
Marinade
1/4 cup soy sauce
3/4 cup vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon jalapeno chile
Preparation
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Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
Prepare the chipotle cream sauce by combining ingredients; set aside.
Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, 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.
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