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Armadillo Border Grill Chipotle Chicken Penne Pasta

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  • #45940

Marinated chicken is served with a blended adobo cream sauce, green chiles, penne pasta, and cojita cheese.


serves/makes:
  
ready in:
  over 5 hrs

ingredients

8 ounces cooked penne pasta
2 large chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 ounce cotija cheese
4 fresh 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: Combine all the marinade ingredients. Marinate the chicken overnight. Dice the chicken after marinating and discard marinade.

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. Add 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.

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.

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nutrition data

1012 calories, 76 grams fat, 45 grams carbohydrates, 41 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)


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reviews & comments

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