- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 393.5
- Total Fat: 12.0 g
- Cholesterol: 61.2 mg
- Sodium: 497.6 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 6.1 g
- Protein: 30.5 g
Kim's Spicy Chipotle Alfredo with Chicken and PeppersSubmitted by: KEEYAHWE
IntroductionDelicious, full of wonderful flavor and color. It looks complex, because of all the ingredients, but is really quite simple to make. I cook the chicken, pasta, peppers and sauce at the same time. If this is too much work, do in stages. Delicious, full of wonderful flavor and color. It looks complex, because of all the ingredients, but is really quite simple to make. I cook the chicken, pasta, peppers and sauce at the same time. If this is too much work, do in stages.
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups 1% low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons 1/3-less-fat cream cheese
1/2 teaspoon salt
2-3 chipotle peppers in adobo sauce (more or less depending on your heat preference)
10 ounces uncooked whole wheat penne
1 tsp olive oil
1 cup red bell pepper, sliced
1 cup green bell pepper, sliced
1 large onion, sliced
3 boneless, skinless chicken breast halves
Montreal roasted garlic chicken seasoning (or comparable chicken seasoning with garlic and spices)
While pasta is cooking, spray skillet with cooking spray and heat over medium. Heavily season chicken breasts and cook in skillet until no longer pink inside. Let set for 5 minutes(so juices don't all run out when sliced). Slice diagonally. Set aside, keep warm.
Heat 1 tsp olive oil in heavy skillet coated with cooking spry. Add onions and peppers, saute' until tender and onions are a deep golden color. Remove from heat, cover with foil to keep warm.
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Remove from heat. Add chipotle's with about 1 tsp adobo. Blend with immersion blender, or in food processor, until smooth. Return to stove top and warm through.
To serve, place approx. 3/4 cup of hot pasta in center of plate. Divide sauce evenly between plates. Top each sauced pasta serving with 1/6 of peppers and onions. Place 1/2 a sliced chicken breast on top and sprinkle with remaining 1/4 c. parmiagiano.
Number of Servings: 6
Recipe submitted by SparkPeople user KEEYAHWE.
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Member Ratings For This Recipe
I really like this. Now the only reason it's a 4 is that it just seems to troublesome to mkae your own alfredo when it's too easy to grab Classico or Barilla. This is what we do. Be wary of adding more chipotle than recommended. This can get "oh wow" hot quickly. Cube the chicken for better flavor - 7/8/10
we had this for dinner tonight. Overall it was a very tasty dinner. The chicken was a hit and so where the veggies. The sauce however was to cheesy and to thick for them. I will cut the cheese in half next time and see if that will also cut the thickness. Otherwise i may cut some flour. very good! - 5/25/08