The title of this dish belies its relative simplicity. This was a great Friday evening dinner, especially on a cloudy, rainy day like we had. I love anything with corn and beans in it, and this was a perfect use for the leftover chicken breast from the Slow-Cooker Salsa Chicken the night before. The chipotle peppers added some nice heat to the smokiness of the fire-roasted tomatoes. Next time I might skip or substitute something lighter for the cream to save a few calories as I didn't feel like the creamy sauce made too much of a difference. Joe loved this dish and turned to me and said, "I love that you make spicy things."
At some point this week, I will also compose my Ode to Cilantro. I love the stuff.
Mini Farfalle Chipotle Chicken Pasta with Fire-Roasted Tomato Cream Sauce (source: Picky Palate)
1 lb Barilla Mini Farfalle pasta (I couldn't find mini, so I just used regular.)
2 Tablespoons extra virgin olive oil
½ Cup white finely diced onion
2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)
1 fresh corn on the cob, kernels removed (I used frozen corn.)
1 Cup drained black beans (I used a whole can of drained black beans.)
2 Cups diced cooked chicken (I only used one shredded breast. You could really omit the chicken to make this vegetarian.)
1/4 Cup fresh cilantro leaves, chopped
½ Cup heavy cream
Pinch salt, pepper, garlic salt
1. Prepare pasta according to package directions, drain and set aside.
2. Heat 2 Tablespoons olive oil into large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through, reduce heat to low and set aside.
3. Place both cans of tomatoes into food processor and pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper and garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.