Print Recipe

Armadillo Border Grill Chipotle
Chicken Penne Pasta

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

  1. Pasta: The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).
  2. To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.
  3. In a hot sauté pan with a little melted butter; add the chicken and onions. Cook until half done. Ad 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.
  4. Marinade: Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.
  5. 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.

Yield: 2 servings

Source: Armadillo Border Grill, Denver, Colorado


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.