Chipotle-garlic chicken pasta
By Chatelaine26
PREP TIME
15 min
TOTAL TIME
30 min
Serves
4
Photo, Erik Putz.
Ingredients
- 300 g fusilli pasta , about 4 cups
- 1 tbsp canola oil
- 4 skinless, boneless chicken thighs , cut into bite-sized pieces
- 1 onion , chopped
- 2 garlic cloves , minced
- 1 cup chicken broth
- 156-mL can tomato paste
- 1 to 2 tbsp chopped chipotles in adobo sauce
- 2 tsp granulated sugar
- 2 zucchinis , diced
- 1/4 tsp salt
- 1/2 cup grated parmesan
Instructions
- COOK pasta in a large pot, following package directions but omitting salt, until tender, 7 to 9 min. Drain.
- HEAT a large non-stick frying pan over medium. Add oil, then chicken. Cook until chicken is dark golden, 6 to 8 min. Add onion and garlic. Cook until onion is soft, 3 to 4 min. Stir in broth, tomato paste, chipotles, sugar, zucchini, salt and pasta, scraping up any brown bits from bottom of pan, until warmed through, 1 to 2 min. Divide among 4 plates. Sprinkle with parmesan.
Chatelaine Quickies: One-pan pasta
Nutrition (per serving)
- Calories
- 530,
- Protein
- 35 g,
- Carbohydrates
- 73 g,
- Fat
- 11 g,
- Fibre
- 6 g,
- Sodium
- 549 mg.
- Excellent source of
- vitamin B6
