Chipotle Chicken with Wagon Wheels - Recipe

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CHIPOTLE CHICKEN WITH WAGON WHEELS
1 tbsp. canola oil 1 1/2 lb. boneless, skinless, chicken breasts, cut into 1 1/2-inch pieces 1/2 red onion, thinly sliced 2 minced garlic cloves 1 (15 oz.) can diced tomatoes, drained (Hunts) 3/4 cup fat-free half & half 2 chipotle peppers in Adobo, seeded, chopped 3/4 tsp. salt 2 tbsp. chopped cilantro 1 lb. wagon wheel pasta Heat a large skillet over medium-high heat. Add oil, chicken, cook 5 minutes, turning after 3 minutes. Add onion, garlic. Cook 3 minutes. Stir in tomatoes, half and half, chipotle and salt. Simmer, uncovered 4 minutes, stirring occasionally. Add cilantro. Cook pasta as directed, drain, reserving 1/2 cup of the cooking water. Toss pasta with sauce. Add reserved water to thin sauce slightly. Submitted by: Sherry Monfils

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Chipotle Chicken with Wagon Wheels

· Apr 19 · #33006

Sue (United States) says:

The only change I made to this recipe was to use thin spagetti instead of wagon wheel pasta. It was spicy (which I love) and yummy. The left-over chicken and sauce I put in flour tortilla shells,sprinkled with grated chedder cheese, heated in the microwave for 30 seconds and topped with coleslaw. It was sooooooo good. Thanks Sherry for sharing. I will definately be making this again. Sue

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