First, I got a large pot of water boiling for the pasta. I then cubed some boneless skinless chicken tenderloins, put some salt and pepper on them. I heated a large deep skillet with olive oil, placed the chicken in the skillet, and let it cook until it was no longer pink.
When I started the sauce, I dropped the pasta. I used what I had in the cabinet, part thin spaghetti and fettuccine, there was just a small amount of each left.
For the sauce, I melted 2 tbs. butter, added 3 cloves of garlic, and 6 mini sweet peppers that I diced, then let cook for about 3 minutes. Next,add 1/2 cup milk (I used low fat lactose free), 4 oz cream cheese ( I used neufchatel it's lower in fat), and 1 tbls. of a chipotle puree (I took a can of chipotle in adobo sauce , put it in the blender, and pureed it). Side note, after you use the amount of chipotle in adobo sauce you need, you can put the rest in either ice trays, or a freezer bag and freeze it for a later use. Let that cook long enough for the cream cheese to melt. I added in some baby spinach, let it wilt, then added in the pasta, and 1 ladle full of the pasta water, tossed it, then added the chicken back in. That's it!
Jake said this is a keeper!
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