Chipotle Chicken Pasta

Updated at: Thu, 17 Aug 2023 03:36:16 GMT

Step 1

Preheat oven to 400F. Place the tomatoes and garlic in a medium saucepan and cover with water. Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes. Transfer the tomatoes and garlic, along with 1/2 cup of the cooking liquid, to a blender or food processor. Once it has cooled slightly, add the onion, salt and pepper (to taste), adobo sauce, and chipotle chile and puree until smooth.

Step 2

Season chicken with salt, pepper, oregano, paprika, and chipotle powders. Heat oil in CI skillet or heavy bottomed pan, and sear chicken thighs. Cook about 6 min/side if using thighs with bone and skin. If using boneless/skinless, cook about 3 min/side. Remove from skillet and set aside.

Step 3

Add the DRY pasta to the skillet and saute still the pasta is slightly browned and smells a little “nutty”, about 3-5 min. Add the tomato puree to the pasta. Cover and let the sauce cook/reduce for about 5 minutes.

Step 4

Add the chicken stock and stir to combine. Nest the chicken thighs in with the pasta and sauce. Cover and cook over low heat for about 25 minutes, until pasta is tender and chicken is cooked through.

Step 5

Remove the lid and sprinkle the grated cheese over the pasta/chicken. Place in the oven. Cook about 10-15min till the cheese is melted and has begun to slightly brown. Garnish with the cilantro when out of the oven.

Step 6

Serve hot, and garnished with the avocado and sour cream.

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