Kim's Spicy Chipotle Alfredo with Chicken and Peppers

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4.8 of 5 (14)
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Nutritional Info
  • 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

View full nutritional breakdown of Kim's Spicy Chipotle Alfredo with Chicken and Peppers calories by ingredient
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Introduction

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. 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.
Number of Servings: 6

Ingredients


    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)

Directions

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.

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Member Ratings For This Recipe


  • Very Good
    1 of 2 people found this review helpful
    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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  • 1 of 1 people found this review helpful
    you can add mushrooms to this recipe, overall it's delicious - 7/9/08

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  • excellent! Lots of flavor, creamy and spicy! Delicious and looks really impressive for company. - 6/7/15

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  • Awesome - 2/2/10

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  • This is a fantastic recipe - nice spice and flavour to it. It's a keeper! - 1/6/10

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