Restaurant Recipes
Armadillo Border Grill Chipotle Chicken Penne Pasta
Yield: 2 servings
Ingredients
Pasta
- 8 ounces cooked penne pasta
- 2 large marinated chicken breasts
- 2 tablespoons diced green chiles
- 2 ounces sliced onion
- 2 ounces sliced mushrooms
- 1 1/2 cups Chipotle Cream Sauce
- 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
Instructions
- The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).
- Prepare Chipotle Cream Sauce (recipe follows) and set aside.
- In a hot sauté 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.
- Mix all Marinade ingredients together and let the chicken marinate overnight. Dice the chicken after marinating.
- For the 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.
Attribution
Armadillo Border Grill, Denver, Colorado