Armadillo Border Grill-style Chipotle Chicken Penne Pasta

  • 4 oz cooked penne pasta
  • 2 large marinated chicken breasts
  • 2 Tbsp diced green chiles
  • 2 oz sliced onion
  • 2 oz sliced mushrooms
  • 1 1/2 cups Chipotle Cream Sauce
  • 1 oz cotija cheese
  • 4 cilantro sprigs
Marinade Ingredients:
  • 1/4 cup soy sauce
  • 3/4 cup soybean salad oil
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/2 tsp white pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp dry mustard
  • 1 Tbsp Japanese chiles
Chipotle Cream Sauce Ingredients:
  • 12 oz heavy cream
  • 2 1/4 oz chipotle in adobo sauce image placeholder

The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade follows).

To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.

In a hot sauté pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Marinade Preparation:

Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.

Chipotle Cream Sauce Preparation:

In a blender, Purée the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.

Makes 4