Any medium pasta works well in this dish. However, wagon wheel pasta (which of course I didn't have on hand) complements the western feel this dish has. Barb L.
1 Tbsp Flying Olive Garlic, Chipotle, Harissa, Cayenne Red Chili, or a Combination of Choice
1 ½ lbs boneless, skinless chicken breasts, cut into 1 ½" pieces
½ red onion, thinly sliced
1 can (14.5 ounces) fire roasted, diced tomatoes
¾ cup fat-free half-and-half or chicken broth
1-2 chipotle peppers in adobo sauce, seeded and chopped
2 Tbsp adobo sauce (from chipotle peppers)
¾ tsp salt
3 Tbsp chopped cilantro, divided
1 pound wagon wheel or other medium pasta
Grated cheese, if desired
Heat a large nonstick skillet over medium heat. Add the Flying Olive Extra Virgin Olive Oil or Combination of Choice (we like ½ Tbsp Garlic, ½ Tbsp Chipotle). Add chicken and cook for 5 minutes, turning after 3 minutes Add the onion and garlic and cook for 3 more minutes.
Stir in the tomatoes, half-and-half or chicken broth, chipotle pepper, adobo sauce, and salt. Simmer, uncovered, 4 minutes, stirring occasionally. Add the 2 Tbsp of cilantro.
Meanwhile, cook the pasta following the package directions, minus 1 minute for al dente. Drain, reserving ½ cup of the pasta cooking water.
Toss the pasta with the sauce. Add the reserved water as need to thin out the sauce. Serve with the grated cheese, if desired, and sprinkle with the last Tbsp of cilantro.
Submitted by Barb L.