CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA
Cheesecake Factory Spicy Chicken Chipotle Pasta with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Set your water to boil for your pasta.
- Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
- Shock it with cold water through a colander.
- Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
- In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
- In a large skillet add the butter and melt over medium heat.
- Add the bell peppers and onions and cook until just translucent.
- Add in the garlic and cook an extra minute.
- Remove the vegetables and add in the olive oil.
- Add the chicken to the pan and turn the heat up to medum-high.
- Brown the chicken on both sides.
- Add in the honey and stir, cooking an additional 5 seconds.
- Add the bell pepper mixture back to the pan
- Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
- Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
- Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).
Nutrition Facts : Calories 906 kcal, Carbohydrate 83 g, Protein 34 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 167 mg, Sodium 1773 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
CHIPOTLE CHICKEN PENNE PASTA
Make and share this Chipotle Chicken Penne Pasta recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time P1DT15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
- Prepare the chipotle cream sauce by combining ingredients; set aside.
- Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, 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.
Nutrition Facts : Calories 1369.3, Fat 92, SaturatedFat 14.4, Cholesterol 90.4, Sodium 2415.1, Carbohydrate 98.9, Fiber 14.4, Sugar 3.5, Protein 42.2
CHIPOTLE CHICKEN PASTA BAKE
Was in the mood to be creative last night. LOL This what I came up with and my family LOVED it. It is quite hot for me anyway LOL I served it with a Pepper cornbread.You can switch up the cheeses to suit your taste. I added the juice from the chipoltes a teaspoon at a time until I got the heat I wanted , ended up using it all LOL
Provided by wicked cook 46
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 779.6, Fat 39.5, SaturatedFat 20.8, Cholesterol 122.1, Sodium 737.1, Carbohydrate 70.8, Fiber 9, Sugar 13.4, Protein 39.4
CHIPOTLE CHICKEN PASTA
This is rather spicy and very filling. It looks like a look of ingredients/steps, but it really is not hard at all to put together!
Provided by MythThyng
Categories Tex Mex
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 708.5, Fat 27.9, SaturatedFat 8, Cholesterol 120.8, Sodium 870.7, Carbohydrate 71.1, Fiber 4.1, Sugar 15.9, Protein 48.3
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