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–+ servings

Shell's Pasta & Seafood's Rigatoni Pollo with Chipotle Cream Sauce

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Course Entrées
Servings 4 peopl

Ingredients
  

Chipotle Cream Sauce

  • ½ Tablespoon butter
  • ½ Tablespoon minced garlic
  • ½ Tablespoon minced shallots
  • 1 quart heavy cream
  • 2-3 Tablespoons 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 sun-dried tomatoes
  • 10 ounces rigatoni noodles cooked al dente
  • Chipotle Cream Sauce
  • Cilantro chopped, for garnish

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, sun-dried tomatoes, and poblano peppers with Chipotle Cream Sauce. Split into 4 serving bowls, garnish with cilantro.

Notes

Recipe courtesy of Shell's Pasta & Seafood.
Keyword chicken, chipotle, cream sauce, Port Aransas, rigatoni, Shells Pasta & Seafood
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