Kim's Spicy Chipotle Alfredo with Chicken and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon butter2 garlic cloves, minced1 tablespoon all-purpose flour1 1/3 cups 1% low-fat milk1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided2 tablespoons 1/3-less-fat cream cheese1/2 teaspoon salt2-3 chipotle peppers in adobo sauce (more or less depending on your heat preference)10 ounces uncooked whole wheat penne1 tsp olive oil1 cup red bell pepper, sliced1 cup green bell pepper, sliced1 large onion, sliced3 boneless, skinless chicken breast halves Montreal roasted garlic chicken seasoning (or comparable chicken seasoning with garlic and spices)
Cook pasta according to directions on box. Drain.
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.
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.
Nutritional Info 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
Member Reviews
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CTGBLUE
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
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DESERTORDESSERT
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