Creamy Chipotle Pasta with Pan-Seared Chicken<\/h2>\n

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Course: <\/span>Main Course<\/span><\/div>

Cuisine: <\/span>Italian, Mexican<\/span><\/div><\/div>\n

Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

• 4-6<\/span> chicken thighs<\/span> boneless and skinless<\/span><\/li>
• 1<\/span> lb<\/span> dried pasta<\/span><\/li>
• 3-5<\/span> canned chipotle peppers<\/span><\/li>
• 3<\/span> tbsp<\/span> adobo sauce<\/span> from can<\/span><\/li>
• 4<\/span> oz<\/span> cream cheese<\/span><\/li>
• \u00bd<\/span> cup<\/span> water<\/span><\/li>
• 2<\/span> tbsp<\/span> honey<\/span><\/li>
• 2<\/span> tbsp<\/span> Greek yogurt<\/span><\/li>
• 1<\/span> tbsp<\/span> garlic<\/span> minced <\/span><\/li>
• 1<\/span> tbsp<\/span> light oil<\/span><\/li>
• 2<\/span> tsp<\/span> lime juice<\/span><\/li>
• 1<\/span> tsp<\/span> lime zest<\/span><\/li>
• 1<\/span> tsp<\/span> salt<\/span><\/li>
• 1<\/span> tsp<\/span> black pepper<\/span><\/li>
• 1<\/span> tsp<\/span> paprika<\/span><\/li>
• \u00bd<\/span> tsp<\/span> garlic powder<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions<\/h3>

  • Cook pasta according to package directions.<\/div><\/li>
  • Toss chicken things with salt, pepper, paprika, and garlic powder until evenly coated.<\/div><\/li>
  • In a large skillet, add light oil and rotate to coat the bottom of the pan. Heat on medium-high to high, and add chicken thighs.<\/div><\/li>
  • Sear chicken thighs for 4 minutes on each side, and remove from pan.* <\/span><\/div><\/li>
  • Remove chicken to a plate and set aside. Lower skillet heat to medium-low.<\/div><\/li>
  • Add chipotle peppers, adobo sauce, cream cheese, water, honey, garlic, and lime zest to a blender or food processor**. Pulse until a smooth sauce has formed.<\/span><\/div><\/li>
  • Add chipotle sauce to still-hot pan and bring to a simmer. Stir gently for 1-2 minutes.<\/div><\/li>
  • Return chicken to the pan, and simmer for an additional 10 minutes or until chicken has fully cooked through.<\/div><\/li>
  • Remove pan from heat and stir in Greek yogurt and lime juice until completely combined.<\/div><\/li>
  • Add cooked pasta and toss to coat. Top with fresh cilantro and enjoy!<\/div><\/li><\/ul><\/div><\/div>\n\n

    Notes<\/h3>

    \n
    • * They don\u2019t have to be cooked all the way through; we just want them to form a nice brown crust on the outside.<\/li>\n
    • ** If you don\u2019t have a food processor, just chop everything up really small and you should be good.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"This recipe was a point of debate in the household, because Alex thought it was the spiciest thing…\n","protected":false},"author":1,"featured_media":286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[90,87,94],"tags":[234,497,496,468,462,217,495,466,601],"yoast_head":"\n