Shell's Pasta & Seafood's Rigatoni Pollo with Chipotle Cream Sauce
Ingredients
Chipotle Cream Sauce
- ½ Tablespoon butter
- ½ Tablespoon minced garlic
- ½ Tablespoon minced shallots
- 1 quart heavy cream
- 2-3 Tablespoons chipotle paste
- Cornstarch slurry (¼ cup cornstarch mixed well with ¼ cup water)
- Salt
- Pepper
Pasta
- 4 grilled chicken breasts sliced
- 2 roasted poblano peppers seeded and julienned
- 1 cup sun-dried tomatoes
- 10 ounces rigatoni noodles cooked al dente
- Chipotle Cream Sauce
- Cilantro chopped, for garnish
Instructions
Chipotle Cream Sauce
- Melt butter in large skillet over medium heat. Add garlic and shallots and sauté for 1 minute. Add heavy cream and chipotle paste and whisk until combined. Let sauce come to a low boil. Take off heat and slowly stir in the cornstarch slurry, adding small amounts at a time and stirring constantly. Add salt and pepper to taste.
Pasta
- Toss pasta, chicken, sun-dried tomatoes, and poblano peppers with Chipotle Cream Sauce. Split into 4 serving bowls, garnish with cilantro.
Notes
Recipe courtesy of Shell's Pasta & Seafood.
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