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Ingredients
Chipotle Cream Sauce
- ½ Tbsp butter
- ½ Tbsp minced garlic
- ½ Tbsp minced shallots
- 1 quart heavy cream
- 2-3 Tbsp chipotle paste
- cornstarch slurry ¼ cup cornstarch mixed well with ¼ cup water
- salt
- pepper
Pasta
- 4 grilled chicken breasts sliced
- 2 roasted Poblano peppers seeded and julienned
- 1 cup sundried tomatoes
- 10 oz rigatoni noodles cooked al dente
- Chipotle Cream Sauce
- cilantro chopped, for garnish
Ingredients
Chipotle Cream Sauce
Pasta
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Rate this recipe!
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Instructions
Chipotle Cream Sauce
- Melt butter in large skillet over medium heat. Add garlic and shallots and sauté for 1 minute. Add heavy cream and chipotle paste and whisk until combined. Let sauce come to a low boil. Take off heat and slowly stir in the cornstarch slurry, adding small amounts at a time and stirring constantly. Add salt and pepper to taste.
Pasta
- Toss pasta, chicken, sundried tomatoes, and poblano peppers with chipotle cream sauce. Split into 4 serving bowls, garnish with cilantro.
Recipe Notes
Recipe Courtesy of Shell's Pasta & Seafood.
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