Chipotle Chicken Pasta

Name: Chipotle Chicken Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 diced chicken breasts; 16 oz box of penne pasta; 6 cloves garlic, sliced or diced; 2 bell peppers, chopped; 1/2 onion, chopped; Asparagus (as much as you’d like); Salt; 3 tbsp paprika; 1 tbsp chili powder; 4 tbsp lemon juice; 2 tbsp olive oil; 3 oz (half can) chipotle adobo sauce; 2 tbsp nutritional yeast; 13.5 oz coconut milk; Cilantro; Optional: vegan cheese (optional); Black pepper

11 steps

Prep:10minCook:35min

My dairy-free take on Cheesecake Factory’s spicy chipotle chicken pasta! Just because I can’t have it at the restaurant doesn’t mean I can’t have it at home 😋

Updated at: Thu, 17 Aug 2023 05:16:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1082.7 kcal (54%)

Total Fat48.7 g (70%)

Carbs104.4 g (40%)

Sugars10.3 g (11%)

Protein57.2 g (114%)

Sodium885.8 mg (44%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 clovesgarlic

0.5onion

as much as you’d like

salt

3 Tbsppaprika

1 Tbspchili powder

4 Tbsplemon juice

2 Tbspolive oil

3 ozchipotle adobo sauce

2 Tbspnutritional yeast

13.5 ozcoconut milk

Instructions

Step 1

Blanch asparagus in boiling water for 1 minute, remove.

Step 2

Add salt to boiling water and cook the pasta. Remove 1 minute before al dente. Grab a cup of pasta water before draining!

Step 3

In a bowl, mix diced chicken with 2 tbsp paprika, 1 tbsp chili powder, salt, pepper, and 2 tbsp lemon juice.

Step 4

In a large pan, heat up some olive oil on medium high and fry garlic for one minute.

Step 5

Add onion and bell pepper, season with salt, pepper, and remaining 1 tbsp of paprika.

Step 6

Cook for few minutes until bell peppers begin to soften.

Step 7

Make space in the middle and add remaining olive oil, drop the chicken in and cook on one side. Once cooked through, flip and cook the other side.

Step 8

Mix everything together and make space in the middle again. Drop in the chipotles in adobo (peppers+sauce) and smash them down until almost a paste.

Step 9

Pour the coconut milk and nutritional yeast and mix everything together until you have a beautiful orange sauce.

Step 10

Bring sauce to boil for one minute and lower heat, add in pasta and asparagus. The high heat will thicken the sauce. Mix and add pasta water to adjust consistency.

Step 11

Top with cilantro and remaining lemon juice. Enjoy!