Recipe

Pasta Colorado Recipe


Pasta Colorado Recipe
A spicy Mexican soup

Tiarose

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Ingredients
  • 1 pound Fusilli noodles (curley)
  • 2 pound boneless skinned chicken breast
  • 1 Tbs. vegtable oil
  • 1 Med. onion, diced (about 1 cup)
  • 1 Clove garlic, chopped
  • 1/2 tsp ground cumin
  • 2 canned chipotle peppers seeded and finely diced
  • 2 Med tomatoes, cored and cut into 1/2 inch dice (2 Cups)
  • 1 Cup heavy creme
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbs chopped fresh cilantro

Directions
  1. Cook the pasta in a large pot of boiling water. Drain reserve 1/2 cup of pasta water.
  2. Slice chicken into 2x 1/2 strips. Heat the oil in a large skillet over medium heat. Add chicken, saut'e for 5 min. or untill it begins to brown. Add the garlic and cumin. Reduce heat to medium. Cook 1 min.
  3. Add chipotle peppers, diced tomatoes, heavy creme, salt and pepper. Reduce heat to low simmer for 5 min. Add cilantro.
  4. Add pasta to suce. Stir in reserved water as needed for creamier.

Not quite what you're looking for? See more Main Dish / Pork
Comments


This sounds good. I wouldn't use boneless breasts-but that's just me. Thanks Tiarose.


All my favorite flavors, cumin garlic, chipotle and cream. Yum.


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