Armadillo Border Grill Chipotle Chicken Penne Pasta Recipe
Submitted by: Sandy U. sandyu42
Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2
Related Categories:
--Penne Pasta Recipes
--Pasta with Chicken Recipes
--A - Copy Cat Restaurant Recipes
Ingredients:
8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 ounce cotija cheese
4 cilantro sprigs
***Marinade***
1/4 cup soy sauce
3/4 cup soybean salad 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 Japanese chiles
***Chipotle Cream Sauce***
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce
Directions:
The night before: Chop chicken into 1/2 inch pieces and marinate
overnight.
To Prepare: Prepare Chipotle Cream Sauce and set aside.
In a hot saute pan with a little melted butter, add the chicken and
onions. Cook until half done. Ad 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.
Marinade: Mix all together and let the chicken marinate overnight. Dice
the chicken after marinating.
Chipotle Cream Sauce: In a blender, puree the chiles. Mix in heavy cream
until well blended. Add to the pasta in the pan after chicken and
vegetables have finished cooking.
This recipe for Armadillo Border Grill Chipotle Chicken Penne Pasta
serves/makes 2
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