When I first cooked this chipotle chicken spinach pasta, I used regular spaghetti. Because it is so flavorful, I started to wonder if I can use whole grain or whole wheat
pasta instead. The flavor will be strong enough to balance everything. Of course, I tried that. That’s my passion of food adventure. Any way, it turned out pretty good.
This time, I used the combination of tri-color penne and vegetable penne. It is even better. If you want to have a dinner filled with fiber, flavors and filling at the same
time, this pasta recipe is definitely for you.
Prep Time: 10-15 Minutes Cook Time: 20 Minutes
Total Time: 30 Minutes Serving: 4
In this recipe, you need to buy 1 Can (7oz) Chipotle Peppers in Adobo Sauce. You can’t buy any less than this amount. However, it will take you a long time to use up the whole can. Throw the rest away? NO….. Seeing the food in the garbage is the last thing I want to do and see.
Do you have any clean mason jar? If not, any air-tight container would work. But glass jar works best. Even it is a jar that was used for jam or fruit preserves would work, too. As long as it is clean. Store the rest of the chipotle peppers and adobo sauce in it.
It is good for at least 6 months. However, the longer it stays in the fridge, the less heat and spiciness from the peppers and the sauce. The flavor will fade slowly.
1 Rotisserie Chicken, make your own or 4 cups of cooked chicken (skinned, deboned and shredded)
1 Box Frozen Chopped Spinach (thawed and squeeze out all the liquid)
1 Chipotle Pepper (finely chopped)
1 tablespoon Adobo Sauce
2 Boxes (12 ounces each) Tri-Color Penne (any pasta will do)
2 Cloves Garlic (finely chopped)
1 Pot of Water
1 ½ teaspoon Salt (divided)
1 tablespoon Canola Oil
3 tablespoon Extra Virgin Olive Oil
¼ teaspoon Black Pepper
1 pinch of Sugar (optional)
Feel free to add one more box of frozen spinach. It never hurts to have more vegetables, right?
Adjust the quantity of chipotle peppers and adobo sauce to your preference
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