Thursday, March 3, 2011
Chipotle Chicken Pasta
I'm obsessed. Obsessed I tell you. Chipotles in adobo are just so good. If you can get past how they look you just fall in love with their rich, smokey, barbecue-like flavor. Sigh. So good. And unless you are first stumbling upon my blog for the first time you are aware that I could eat pasta daily and have to force myself not to. So when an opportunity to combine chipotles with pasta appeared, I needed to seize the moment.
This is a tasty dinner. It came together so quickly and was really a nice twist on pasta. I like that it had a more Mexican flair to it rather than a traditional Italian meal. Plus the spice was delicious. I halved the recipe but still used a whole chipotle, and next time if I were to make this again I would have used 2 for half the recipe, but I'm nuts like that. You really have to decide how much heat you can handle. It was a creamy, delicious, pasta meal and I would certainly make it again.
Just a tip- chipotles in adobo freeze beautifully. I put a couple in a Ziploc with a tsp. or two of the sauce and freeze them. Then I just pull our the amount of peppers I need for a meal. It helps to avoid wasting the peppers and it allows you to make tons of delicious meals!
Source: Adapted from Homemade by Holman