CHEESECAKE FACTORY'S Spicy Chipotle Chicken Pasta! Famous Recipe
Let's learn how to make a really popular dish at Cheesecake Factory - the Spicy Chipotle Chicken Pasta! It's creamy, spicy, a bit sweet, and packed with so many veggies.
12 ounces penne or pasta shape of choice
CHICKEN
1 pound chicken breast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon paprika or chili powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
2 to 3 tablespoons honey
1 tablespoon lime juice
SAUCE
1 tablespoon unsalted butter
1/2 whole red bell pepper diced (use the whole pepper if you want more veggies)
1/2 whole yellow bell pepper diced (use the whole pepper if you want more veggies)
1/2 cup diced yellow onion
1 tablespoon minced garlic
2 cups heavy cream
1/4 cup adobo chipotle paste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon salt, or to taste
2 tablespoons cream cheese
1 to 1 1/2 cup freshly grated parmesan
cayenne powder or red pepper flakes, to make it spicy (optional, to taste)
3/4 cup chopped asparagus
2/3 cup peas
2 tablespoons chopped cilantro
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Creamy Chipotle Chicken Pasta | Quick & Easy Pasta Recipe #MrMakeItHappen #Pasta
This Creamy Chipotle Chicken Pasta will quickly become your new go-to weeknight dinner recipe! It's packed with flavor and versatile enough that you can switch the protein, veggies, or noodles and never get bored! Give it a try! Let's #MakeItHappen
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Shopping List:
1 lb Mafaldine Noodles (or penne)
1 onion
1 red bell pepper
1 green bell pepper
3-4 cloves roasted garlic
1 can Chipotle Peppers in Adobo (Just the sauce)
2 - 2.5 cups heavy cream
1/4 cup pasta water
1 cup shredded parmesan cheese
1.5 cups grated parmesan cheese
salt, pepper, garlic, onion powder, cayenne pepper, red pepper flakes
2 tbsps butter (for sauce
2 tbsps butter (optional to baste chicken)
1 lb chicken breast
avocado oil
parsley
Directions:
Prepare your roasted garlic but adding oil, salt and pepper. and wrapping in foil. Place into the oven at 400 degrees for 40 minutes.
Boil noodles in salted water per package directions (remove about 1-2 minutes early so the noodles can finish cooking in the sauce).
Season chicken with your favorite seasoning combination. Heat cast iron skillet over medium high and add avocado oil. Sear chicken for 1-2 minutes per side and then finish in the oven at 400 until the chicken registers 165 degrees internal temp. (optionally baste with butter before the oven)
Start your sauce by adding butter to a skillet and saute your onions and peppers. Once the veggies soften, add garlic. Next, add heavy cream and bring to a boil and then reduce to a simmer. Add in chipotle sauce and cheese. Mix until cheese melts and combines into the sauce and season to taste. Add drained pasta noodles to the sauce and mix to combine. Add 1/4 cup pasta water as needed to thin the sauce if it is too thick. Slice chicken and place on top of the pasta and garnish with chopped parsley.
Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
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White Sauce Chicken Pasta Recipe | Creamy & Cheesy White Sauce Pasta | Chicken Alfredo Pasta
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Use this easy recipe to cook White Sauce #ChickenPasta at home. This #WhiteSauceChickenPasta is made using loads of cheese and the penne pasta variety to make this creamy. Your kids will love this #ChickenPastaRecipe.
White Sauce Chicken Pasta Recipe:
Chicken - 150 grams
Penne Pasta - 2 Cups / 150 grams
Water - 6 Cups / 1.5 Litres
Olive Oil - 3 tsp
Butter - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Maida - 2 tbsp
Milk - 2 Cups
Dried Oregano - ½ tsp
Dried Basil - ½ tsp
Salt - ¾ tsp
Pepper - ½ tsp
Cheddar Cheese - ½ Cup
Cooking Instructions:
1. Bring water to boil in a pot, cover and cook the pasta in the boiling water for 9 mins.
2. Drain the pasta and add 1 tsp of Olive oil to prevent the pasta from sticking on to each other.
3. In a pan, add 1 tsp of Olive oil, and chicken. Season this with ¼ tsp of salt and ¼ tsp of pepper. Cook the chicken for 3 mins. Remove the chicken from the pan.
4. In the same pan, add 1 tsp of Olive oil, 1 tbsp of butter.
5. Add finely chopped garlic to the pan and saute for 30 seconds.
6. Add 2 tbsp of maida to the pan, stir until maida and butter are mixed.
7. Add milk to the pan.
8. Add oregano, basil, salt and pepper.
9. By the time the sauce comes together and starts to thicken, add ½ cup of Cheddar Cheese.
10. Add the cooked pasta and mix it with the sauce.
11. Add the cooked chicken to the pan and mix well.
12. Remove from heat and serve.
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Best Italian Tomato PASTA SAUCE RECIPE
Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because one you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!
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Best Italian Tomato PASTA SAUCE RECIPE - Sugo al Basilico
INGREDIENTS:
Extra virgin olive oil
Onion
Celery
Carrot
75-100g/2.6 – 3.5oz fresh basil leaves
2.5kg/10.42 cups Homemade passata/Store bought OR Peeled/chopped Italian tomatoes
UTENSILS:
Sharp knife
Chopping board
Hand blender
Medium – large size pot
Wooden spoon
METHOD:
1. Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.
2. To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).
3. Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.
4. Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.
5. Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.
6. If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!
7. After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.
8. When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.
9. Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.
10. Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.
11. After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.
VINCENZO’S PLATE: It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.
12. The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.
HOW TO SERVE:
Enjoy this tomato basil pasta sauce however you like it! Use it with your favourite pasta, enjoy it on a pizza base, smother it over your chicken cacciatore, no matter how you use your sauce, it will add another whole level of flavour to your next meal.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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