Description
A hearty and satisfying fusion dish combining tender chicken, colorful vegetables, and a smoky chipotle kick, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (any shape)
- 1 lb chicken breast, diced
- 1 cup bell peppers, chopped (red, green, or a mix)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (7 oz) chipotle peppers in adobo sauce
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the pasta according to the package instructions. Once tender, drain and set aside.
- Sauté the chicken in a large skillet with olive oil over medium heat until golden-brown and fully cooked.
- Add the chopped onion, garlic, and bell peppers, and sauté until the veggies are tender, about 3-4 minutes.
- Incorporate the chipotle peppers and adobo sauce, cooking for another 2 minutes.
- Make the sauce by pouring in the heavy cream and letting it simmer for about 5 minutes.
- Combine the cooked pasta with the sauce, tossing until well coated.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
For a twist, substitute heavy cream with a non-dairy alternative or use zucchini noodles instead of pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg