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Contents At A Glance


Chicken Chipotle Pasta

Restaurant/Operation University of Missouri-Columbia
Menupart Pasta, Rice and Grains 
Daypart Lunch, Dinner
Region American

Yield: 8 servings
Olive oil 1 Tbsp.
Green peppers, sliced 4 oz.
Red peppers, sliced 4 oz.
Fajita-style chicken thigh strips 12 oz.
Prepared Alfredo sauce 2 cups
Chipotle paste 1/2 oz.
Cooked bowtie pasta 1 1/2 lb.
Grated Parmesan cheese 2 oz.
1. Heat oil in large sauté pan. Add green and red peppers; cook until tender.
2. Add chicken to peppers and heat through. Add Alfredo sauce and chipotle paste to chicken-pepper mixture; stir to combine and heat 2 to 3 minutes until 165F.
3. Combine pasta with sauce; stir to coat. Heat 2 to 3 minutes or until 165F. Portion between 8 plates. Garnish each with 1/4 oz. Parmesan cheese. Serve immediately.

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