Chipotle Pasta Gluten Free
This spicy Chipotle Pasta brings all the flavor and a little heat to your dinner
Equipment
- 1 pot for boiling pasta
- 1 large and deep skillet
Ingredients
Chicken Ingredients
- 1 boneless and skinless chicken breasts
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- 1 lemon
- 1 Tbsp olive oil
Pasta Ingredients
- 1 lb gluten free macaroni pasta other options: penne or bowtie
- 2 Tbsp butter
- 1 adobo pepper from can
- 2 Tbsp adobo sauce from can
- 1 red bell pepper
- 1 yellow bell pepper
- 3 garlic cloves
- 1 cup single cream
- 1 cup pasta water
- 1 cup small frozen peas
- parmesan cheese for topping
Instructions
- Set oven to 350°F(180°C) heat.
- Bring a large pot of water to boil.
- Season chicken breasts with salt, pepper, paprika, and a squeeze of lemon. Drizzle olive oil on top.
- Bake chicken breasts for 35 minutes and the internal temperature reaches 165°F (75°C). When finished cooking, take out to rest while you make the sauce.
- While the chicken is baking, cook your pasta in the now boiling water. Undercook the pasta just a little by one minute as it will cook a little more later on.
- Once pasta is cooked, SAVE one cup of pasta water for later. Strain the pasta and set aside.
- Dice finely the red and yellow bell pepper and onion. Mince the garlic cloves. Remove seeds of adobo pepper and chop the pepper as finely as possible.
- In your large skillet, melt the butter.
- Cook bell peppers and onion until translucent and cooked down. About 8 minutes.
- Add garlic cloves for last minutes until fragrant.
- Add diced adobo pepper, 2 table spoons of adobo sauce, single cream, and pasta water.
- Let the sauce simmer for 3 minutes and thicken up.
- Dice up the rested chicken into bite sized pieces and put into the sauce.
- Add the pasta and frozen peas.
- Combine until pasta is coated with sauce and al dente.
- Serve immediately and top with parmesan.
- Enjoy!