3 handfuls Dry Penne Pasta
1 cup chopped rotisserie chicken
1 roasted poblano peppers
1/2 roasted red pepper
1/4 of a yellow onion sliced
1 cup sliced baby bella mushrooms
1 large garlic clove
1t oil
1 chipotle pepper in adobo sauce (pisses me off...because why do I have a whole can and then only use one...now I need more recipes that calls for this)
1T flour
1t cayenne
1/4 t cumin
2 ounces cream cheese
1/2 cup broth
1/2 cup water
optional: shredded taco cheese
And now for the process:
I created this dish based off of the Mushroom Cream Sauce that is used in a Cooking Light Mushroom Enchilada recipe.
Warning: This ended up spicy!!
Under Broiler: place peppers, halved. Roast until skin is black. Place peppers in a zip-loc bag to cool. This will make it simple to peel skin off.
In nonstick pan, heat oil and add mushroom, onion, and garlic. Cook until soft and shiny. Add chipotle pepper (cut it up...and if you remove the seeds, this won't be so hot). Add flour and spices. Cook to make it nutty smelling. Whisk in broth and water. Bring to a simmer to thicken. Add sliced roasted peppers. Add chicken. Add cream cheese and remove from heat.
After boiling penne, add to sauce (salt sauce to taste). Shredded mexican cheese looks nice and adds a little more cheesiness.
This makes two big servings. And I did NOT eat all of it by myself.
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1 comment:
With the chilies in adobo sauce, what I do is freeze each chili in a tsp of sauce on a big baking sheet, then transfer the frozen chilies to a freezer bag.
Comes in handy when I'm making chili, and there's no waste!
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