Chipotle Chicken Pasta Recipes

Steps:

• Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
• Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
• Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.

Steps:

• For the chicken and pasta: Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use). Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1/2 hours, then at room temperature for an additional 30 minutes.
• In a large pot, add the garlic, chicken and the chipotle peppers from the marinade. Add just enough water to cover, then bring to a boil on medium high. Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes. Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta). Fish out the peppers and discard them; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands. Once the chicken is cool enough to touch, shred it by hand into bite-size pieces.
• Preheat the oven to 375 degrees F. Use the butter or cooking spray to coat the bottom and sides of a 13-by-9-inch casserole dish.
• In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water; it may foam up a bit from the poaching process). Add the pasta and cook 1 minute less than the package suggests. Drain the pasta in a colander.
• For the sauce: In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta. Stir to combine. Pour into the prepared dish.
• For the topping: In a medium bowl, toss together the crushed chips and cheese. Sprinkle this mixture evenly over the dish. Bake, uncovered, until golden brown on top, about 30 minutes.

Steps:

• Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
• Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Steps:

• On a cutting board, season the chicken all over with salt and pepper.
• Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden brown, 4 minutes per side.
• Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
• Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
• Enjoy!

Steps:

• In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
• Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
• Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
• Top with the crushed nachos and cheese.
• Bake at 350 for 25 minutes or until bubbly and cheese is melted.

Steps:

• Line baking sheet with foil and place rack over the pan.
• Preheat broiler with prepared rack and pan.
• Prepare pasta according to package directions.
• While pasta is cooking continue.
• Combine Chipotle Dry Rub ingredients in a small bowl.
• If using whole chicken breast, cut into 1 inch strips.
• In a large bowl or plastic freezer bag toss chicken pieces and dry rub until coated.
• Remove pan from oven broiler and spray with non-stick cooking spray.
• Place spiced chicken strips on rack and return to broiler oven.
• Broil chicken 7 minutes then turn.
• Broil chicken 5 minutes more then set aside.
• Place 1 Tbsp of olive oil in a large non-stick frying pan over medium heat.
• When oil is heated add summer squash slices in a single layer over the pan.
• Place lid over pan and let cook 3 minutes.
• Remove lid, turn squash and replace lid for an additional 3 minutes.
• Remove squash and hold to the side.
• Add remaining 1 Tbsp olive oil to pan with red onion slices.
• Sautee red onion until lightly carmelized.
• Add tomatoes, green chiles, and reserved squash to pan and heat through.
• Add sour cream to pan and stir to combine.
• Reserve a small amount of cheddar cheese for garnish.
• Add remaining cheddar cheese and stir to combine.
• When pasta is ready add to frying pan with sauce and stir to coat.
• Remove pasta and sauce to 4 plates.
• Evenly distribute chicken strips or tenders on top of pasta.
• Sprinkle each serving with reserved cheddar, scallions, and chopped chipotle peanuts and serve.
• **If you don't have the brand name peanuts available where you live follow the next steps.
• Take a small non-stick fry pan.
• Add 1/4 cup of unsalted dry roasted peanuts.
• Add 1 Tbsp of Olive or Canola Oil & stir over low heat.
• Take 2 tsp of ground chipotle pepper and add to pan.
• Stir fry the peanuts until they are covered in seasoning and you can smell the peanuts are toasted.
• Let cool before chopping and adding to the recipe :P.

Steps:

• Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.