Friends, this dinner WAS SO GOOD!
I mean…call me bias, but I typically think all of our dinners are pretty darn delicious but this one in particular really stands out. Sometimes, during the warmer weather, we still like to partake in a little pasta. That being said, we don’t want a heavy red sauce…we want something a little lighter but with the bold flavors of the season. Check, check and check.
This recipe serves four.
1 pound of cooked and shredded chicken (see my perfect chicken method here)
1 pound of fettuccine
3 tablespoons butter
3 tablespoons flour
1 cup of milk
1 (10 oz) can of Rotel tomatoes, drained
1 cup of chicken stock
3 chipotle peppers and a tablespoon of sauce, chopped (see below)
1½ cups of corn kernals (we used fresh but you could thaw out some frozen)
salt and pepper
1 cup of shredded cheese (we used queso fresco but a Monterey or Pepper Jack would work!)
Garnish with chopped green onions and perhaps a little more cheese
In a large pot over medium-high heat, bring water to boil for your pasta. Drop your pasta and cook until al dente (about 7 to 8 minutes). Meanwhile, in a large skillet over medium-high heat, melt your butter. Once butter is melted, quickly whisk in your flour for about a minute. Then, whisk in your milk and whisk another minute or so until it starts to thicken up. Once it starts to thicken, stir in your Rotel and chicken stock. Reduce heat to a simmer. Next, stir in your chopped chipotle peppers, a little of the sauce, corn and a pinch of salt and pepper. Stir in your chopped and cooked chicken. Continue stirring as everything comes together as a sauce and the chicken warms through (about 8 to 10 minutes). Add a little more stock if your sauce is a little too thick.
Drain your cooked pasta and add it directly to your pasta sauce. At this point, stir in your cheese and toss everything together until coated.
Plate your pasta and garnish it with your chopped green onions and perhaps a little more cheese.
Okay…about the chipotle peppers. They come in a can that’s called “chipotle and adobo sauce” on the Mexican food aisle of your grocery store. You open the can and remove as many peppers as you like. The more peppers, the more heat. Three peppers was fine for us and our kiddos, but if you’re nervous about the heat, add less. The chipotle and adobo sauce freezes beautifully for future uses or stays fresh in the fridge about 5 days or so. Easy!
This recipe comes together so quickly! Enjoy!