Monday, November 5, 2012

Creamy Chipotle Chicken Pasta

Check out my new toy.
Pasta Press Attachment for the Mixer.
Better than Play-doh.
Oh my goodness I'm so excited it's not even funny.  Only because I made Rigatoni, though.  If I'd made Fusilli it would be pretty hilarious.

Homemade Rigatoni

Creamy Chipotle Chicken Pasta

So this recipe made use of some leftover deeeelicious Chipotle chicken that Mark had grilled for us.
I just sautéed some onion, garlic, and sweet peppers, made a quick béchamel sauce, mixed it all together with the shredded chicken and pasta, and added a few bleu cheese crumbles on top.

Chipotle Marinade for the Chicken: (from "The Barbecue Bible"):
[This is great on chicken - Mark marinated and grilled tenders, which we most recently ate with rice, and it makes for amazing tacos as well.]
  • 6 Canned chipotle chiles in Adobo sauce with 2T of their juices
  • 5 Cloves Garlic
  • 1 strip orange zest (2")
  • 1 cup fresh sour orange juice (or 3/4 cup orange juice, 1/4 cup lime juice)
  • 1 T tomato paste
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 T red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  1. Combine in a saucepan and bring to a boil
  2. Allow to reduce by half (5-8 minutes)
  3. Blend in a food processor to a smooth paste
Béchamel/White sauce:
  • Butter
  • Flour
  • Milk
  • Salt and Pepper
  1. Melt a few tablespoons of Butter in a saucepan over medium heat
  2. Add in a spoonful of flour, and whisk until it's a golden-brown, smooth paste
  3. Add milk (or cream) and whisk till smooth
  4. Let thicken if needed, or add more liquid if it gets too thick
  5. Salt and Pepper to taste

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