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Creamy Chipotle Pasta with Pan-Seared Chicken - I Forgot Salt!
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Creamy Chipotle Pasta with Pan-Seared Chicken

Course: Main Course
Cuisine: Italian, Mexican
Servings: 4 servings

Ingredients

  • 4-6 chicken thighs boneless and skinless
  • 1 lb dried pasta
  • 3-5 canned chipotle peppers
  • 3 tbsp adobo sauce from can
  • 4 oz cream cheese
  • ½ cup water
  • 2 tbsp honey
  • 2 tbsp Greek yogurt
  • 1 tbsp garlic minced
  • 1 tbsp light oil
  • 2 tsp lime juice
  • 1 tsp lime zest
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder

Instructions

  • Cook pasta according to package directions.
  • Toss chicken things with salt, pepper, paprika, and garlic powder until evenly coated.
  • 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.
  • Sear chicken thighs for 4 minutes on each side, and remove from pan.*
  • Remove chicken to a plate and set aside. Lower skillet heat to medium-low.
  • 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.
  • Add chipotle sauce to still-hot pan and bring to a simmer. Stir gently for 1-2 minutes.
  • Return chicken to the pan, and simmer for an additional 10 minutes or until chicken has fully cooked through.
  • Remove pan from heat and stir in Greek yogurt and lime juice until completely combined.
  • Add cooked pasta and toss to coat. Top with fresh cilantro and enjoy!

Notes

  • * They don’t have to be cooked all the way through; we just want them to form a nice brown crust on the outside.
  • ** If you don’t have a food processor, just chop everything up really small and you should be good.