I know you’re probably thinking, “Creamy Chipotle Chicken Pasta…WITH NO CREAM?!” What has the world come to??? Heh. Not to worry, my friends. This one is a winner, I promise.
I made this pasta dish a few weeks ago when I was having some fun with chipotles in adobo. I’m just getting around to posting it now because I finally found my camera cord! Well, not found really, I ordered a new one. No idea where that sucker went.
Anywho! Rather than cream, I used *drumroll* evaporated nonfat milk. Not to be confused with sweetened condensed milk, because the two are completely different things. Evaporated milk is milk that has been processed and has had arouuund 60% of the water removed. You can find whole milk versions at the grocery store, too, so be careful to pick up the nonfat variety. Sweetened condensed milk is essentially like evaporated milk, in that it has had 60% of the water removed, but a boatload of sugar is added and it’s typically used in desserts. This would not be a tasty addition to this pasta recipe.
I typically replace cream in all of my recipes with this stuff. I also use it when I make Penne a lá Vodka, but that’s another post all together.
This pasta dish has quite a kick to it, so if you’re not a fan of spicy foods I’d consider using half of the recommended chipotles in adobo, rather than all of them. YOU HAVE BEEN WARNED! Otherwise, enjoy the heck out of it. 🙂
Creamy Chipotle Chicken Pasta
- 1 lb chicken (I used tenders, but boneless, skinless breasts work fine,too)
- 1/2 lb bowtie pasta (or whatever your favorite shape is)
- 1/2 bunch asparagus, ends removed, sliced
- 1 small red bell pepper, diced
- 1 can evaporated nonfat milk
- 1 can chipotles in adobo
- 2 teaspoons garlic powder
- 1 cup frozen peas
- 1/2 cup parmesan cheese
- Salt & Pepper to taste
- Scallions, for garnish
Begin by pulsing together half of the chipotles and half of the evaporated nonfat milk in a blender or food processor until smooth. Set aside.
Cut the chicken into bite sized pieces and season with salt, pepper, and garlic powder. Cook over medium heat until the chicken becomes golden brown in color.
Meanwhile, cook pasta to package directions. The last two minutes of cooking time, add the asparagus, peppers, and peas to the water. Drain, and add to the pan of chicken.
Pour the reserved chipotle puree into the pan with the pasta and chicken. Reduce the heat to low and stir well to combine. If it seems too thick, add more evaporated nonfat milk.
Mix in the parmesan cheese and scallions until just combined.
Remove from heat and serve topped with more parmesan and scallions.