Wow, where oh where has October gone? I can not believe Halloween is the day after tomorrow! The best part of the end of the month is another post with The Secret Recipe Club. This month I was so excited to have Jocelyn from Inside BruCrew Life, her blog is AWESOME, especially if you have a sweet tooth! I have been trying hard to stay away from the sweets, but oh some of her recipes were so tempting. She doesn't post too many savory recipes, but I was able to find one that was perfect for us, Chipotle Chicken Pasta. Not only is the recipe from one of my favorite restaurants, Cheesecake Factory, but Jocelyn posted it on my birthday!
I did not have any plain flour tortillas, but I did just buy a package of Habanero Lime Flour Tortillas from Trader Joe's.
I used my pizza cutter to cut one into thin strips. I put the strips on a cookie sheet and sprayed them with a little baking spray and sprinkled with sea salt. I baked the tortilla strips at 375 degrees for 12 minutes.
While the strips were baking, I rinsed the asparagus and
since I all ready had it out, used my pizza wheel to cut into large chunks.
When the tortillas strips were crisp, I removed them from the cookie sheet and placed the asparagus on the cookie sheet and drizzled with some olive oil. I sprinkled with a little salt and pepper. I baked them at 400 degrees for 10 minutes.
I started the water for the pasta while I chopped up some yellow and red peppers and an onion. In a large skillet, I combined some oil, honey, and butter until melted. I added the chicken chunks and sauteed until completely cooked through and browned. I removed the chicken to a bowl. In the same skillet, I added the chopped onions and garlic and sauteed for 3 minutes. I added the chopped red and yellow peppers and saute another 2 minutes. I returned the chicken to the pan and tossed in the roasted asparagus. I cooked the penne and drained it.
In a small sauce pan, I brought the evaporated milk to a slow simmer. I stirred in the tomato paste and chipotle peppers and stirred until thickened. I added some shredded parmesan cheese, salt and pepper. I poured the chipotle sauce over the chicken mixture and tossed with the cooked pasta. I heated the chicken and asparagus over low heat until everything was warm again. I served the wonderful dish with crunchy tortilla strips on top. This is a do again and so is visiting Jocelyn's blog. With all those yummy dessert recipes, I am sure to find something prefect for Christmas Eve Dinner!
Chipotle Chicken Pasta
adapted from Inside BruCrew Life
1 bunch asparagus
1 tablespoon oil
2 tablespoon honey
1 tablespoon butter
2 boneless skinless chicken breasts, cut into chunks
1 teaspoon minced garlic
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1(12 ounce) can evaporated milk
4 tablespoon tomato paste
4 tablespoon chipotle peppers in adobo sauce, minced
1 teaspoon salt
1/2 tsp. pepper
1 cup parmesan cheese
1 pound box penne pasta
1 cup frozen peas (I did not have frozen peas, so I just omitted them from our meal)
Cut tortillas in half and then cut into thin strips. Lay out on a baking sheet. Spray with baking spray and sprinkle with sea salt. Bake at 375* for 12-14 minutes.
While tortillas are cooking, chop asparagus into chunks. Lay on cookie sheet and drizzle with olive oil. Sprinkle with a little salt and pepper. Bake at 400* for 10 minutes when the tortillas come out.
In a large sauce pan, boil water for pasta. Cook pasta according to box instructions. Drain and set aside.
In a large skillet, combine oil, honey, and butter until melted. Add chicken chunks and saute until completely cooked through and browned. Remove the chicken to a bowl. In the same skillet, add the chopped onions and garlic and saute for 3 minutes. Add the chopped red and yellow peppers and saute another 2 minutes. Add the chicken and roasted asparagus back into the pan.
In a small sauce pan, bring the evaporated milk to a slow simmer. Stir in the tomato paste and chipotle peppers. Stir until it thickens slightly. Add in the parmesan cheese, salt and pepper. Pour over the chicken mixture. Toss with the cooked pasta and frozen peas. Heat over low heat until everything is warm again. Serve with crunchy tortilla strips on top.