09.15.13Recipe | Spicy Chipotle Pasta

I know, I know… another Mexican dish. But there is truly no better cuisine to get those taste buds bouncing! I originally saw this recipe on Pinterest here, and then decided to modify it a bit. For one thing, I couldn’t find pine nuts in the grocery store… what can I say? I’m still a newbie to all these fancy ingredients. For another, Rob isn’t too keen on garlic, so I toned it down a bit. Also, as much as I love Mexican food, I cannot stand beans, so I replaced that with chicken to get our protein. This dish was devoured by Rob and myself for a quick weeknight meal, and I can’t wait to make it again! Might even have to temper down the spiciness with fewer chipotle peppers, though!

Here’s what you need:

  • Bowtie pasta
  • 4-5 chipotle peppers in adobo sauce*
  • 1/3 cup grated Parmesan (the stuff in the can works great)
  • 1/2 clove garlic
  • 1/3 cup olive oil
  • 1/2 cup Greek yogurt (I like Chobani non-fat, plain)
  • 1 (15-ounce) can whole kernel corn
  • 1 roma tomato, diced
  • 1 grilled chicken breast
  • Chopped cilantro, for garnish
  • Crumbled feta cheese (optional)
Here’s what you do:
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Cook the chicken in a skillet with a dash of olive oil.
  • Boil the corn.
  • To make the “sauce,” combine chipotle peppers, Parmesan, and garlic in the bowl of a food processor; season with salt and pepper, to taste. Add olive oil in a slow stream and Greek yogurt until blended.
  • In a large bowl, combine pasta, chipotle sauce, corn, chicken, and tomatoes.
  • Serve immediately and add cilantro for garnish and crumbled feta cheese if desired.

*To make this dish more or less spicy, simply adjust the number of chipotle peppers you use. I used 5 small peppers this time, but would tone it down to 3 or 4 next time. Those things are hot!

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