Chipotle Pasta Recipes

SPICY CHICKEN CHIPOTLE CREAM SAUCE PASTA

Steps:

• Combine all Chipotle Sauce ingredients in blender, puree to a smooth paste, transfer to a bowl, and refrigerate if not using immediately. (yields about 1/2 cup sauce)
• Bring a large pot of water to rolling boil. Season with salt. Add half-moon sliced zucchini, and broccolini. Boil for 1 minute or until just crisp tender. Remove to a plate. In same boiling water, add pasta and cook until al-dente or follow the package directions. Once cooked, drain the pasta (reserve pasta liquid) and set aside both.
• If serving tortillas chips. Heat oil for frying in a shallow frying pan. (you don't need a lot of oil. Just fill a small pan 1/2 inch). Slice corn tortilla into thin strips. When oil is hot, add strips and fry until light golden. Remove on a plate lined with paper towel. Season with salt. Set aside.
• Heat a pan on medium heat. Add chipotle pasta sauce and let it sizzle for 15 seconds. Now add cream and 1/4 cup pasta water and let it cook for 30 sec more or until warms through.
• Mix well and switch off the heat.
• Add in pasta, boiled veggies, frozen peas, and toss to combine.
• Transfer to serving plates. Top with sliced chicken and tortilla strips. Garnish with grated parmesan and chopped parsley. Serve and enjoy!

CHIPOTLE PASTA SKILLET RECIPE

Steps:

• Add 2 cups of broth, the water, and pasta to a skillet or other oven-safe pan. Cook over a high flame until it reaches a boil. Lower the flame, cover with a lid, and simmer for 8 minutes or until most of the liquid has been absorbed and the pasta is al dente.
• Preheat the broiler.
• Add the cooked ground beef, diced tomatoes with juice, corn, diced peppers, 2 of the green onions, celery, and chipotle seasoning.
• Stir until the ingredients are thoroughly combined.
• Cook over a medium flame for 3 -4 minutes or until the meat and vegetables are heated through.
• Top with shredded Monterey Jack cheese and the remaining sliced green onion.
• Place the pan 4 - 6 inches below the broiler. Broil for 2 - 3 minutes or until the cheese is melted and begins to brown.

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

Steps:

• Set your water to boil for your pasta.
• Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
• Shock it with cold water through a colander.
• Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
• In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
• In a large skillet add the butter and melt over medium heat.
• Add the bell peppers and onions and cook until just translucent.
• Add in the garlic and cook an extra minute.
• Remove the vegetables and add in the olive oil.
• Add the chicken to the pan and turn the heat up to medum-high.
• Brown the chicken on both sides.
• Add in the honey and stir, cooking an additional 5 seconds.
• Add the bell pepper mixture back to the pan
• Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
• Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
• Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

SPICY CHIPOTLE PASTA

Steps:

• Boil a pot of water. You will be using this to steam the asparagus first and then cook the pasta.
• In the meantime, chop all your veggies - garlic, onions, red & yellow bell peppers. Cut asparagus into 1-inch pieces.
• Once water boils, add asparagus. Steam for 3 minutes.
• Add asparagus to ice-cold water. This will stop the cooking process.
• Add 3 chipotle peppers and salt to milk.
• Blend. This is what you should have. Set aside.
• Heat up a dutch castiron, once hot, add oil followed by chopped garlic. Cook for a minute.
• Add onions and bell peppers. Season with salt. Saute for 6 minutes until softened and golden.
• In the meantime, add whole wheat penne to the boiling hot water from earlier. Follow the instructions on the package and cook the pasta.
• Once onions and bell peppers soften, add 2 tbsp of butter.
• Once melted, add 2 tbsp Desi atta (or all-purpose flour) and cook for a minute. This will help thicken up the sauce.
• Very slowly add the chipotle sauce a little at a time to avoid curdling.
• Using a wooden spoon, mix the veggies with the sauce. Continue doing this until all the sauce has been added. Cook the sauce for 3 minutes until hot.
• .
• Add honey and dry chipotle powder.
• Add all the penne. Mix well. Make sure you save the reserved pasta water for later.
• Now add frozen peas (rinsed under warm water) and asparagus. Mix.
• Add grated parmesan cheese and reserved pasta water at this time.
• Mix well. Check for salt.
• Add more freshly grated parmesan cheese. Garnish with fresh cilantro/parsley and tortilla strips.

CHIPOTLE PASTE

Steps:

• Place the chipotle chiles with sauce, oil, garlic, coriander, thyme, and black pepper in a food processor. Pulse-process until the mixture is combined but not pureed or smooth. Use immediately or transfer to a covered container and refrigerate for up to 3 weeks. Use ideas: brush on meats before or during grilling; stir into stock or broth for soups and stews; add to tomato sauce; mix with sour cream for a dip; add a dollop to a baked potato or cooked veggies.

CHIPOTLE PASTA

Steps:

• Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Scoop out a bit of the cooking water and set it aside prior to draining the pasta.
• While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned. Add the garlic and saute until fragrant, about 30 seconds.
• Add the bell peppers and mushrooms and stir to combine. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp.
• While the vegetables are finishing, whisk together the cream, the chipotle pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the oregano. Add the cream mixture to the hot skillet and stir to coat the vegetables.
• Let it cook for about a minute and then add the pasta to the skillet with all of the vegetables. Toss to combine and then continue tossing and stirring the skillet while allowing the sauce to finish thickening for about a minute until it is coating the pasta and vegetables.
• Add a splash or two of the pasta water to the skillet, if the pasta seems dry. (If you forgot to reserve the pasta water, use a splash of cream.) Serve immediately. Enjoy!

15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chipotle favorite in 30 minutes or less!

CHIPOTLE MOZZARELLA PASTA SALAD

Steps:

• Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
• Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
• Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
• Transfer to a serving bowl and garnish with more basil.

CHIPOTLE PASTA

Steps:

• In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
• Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
• Combine all ingredients in blender, puree, cover and refrigerate.