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Recipe 1: Quick and Delicious Chipotle Pesto Chicken Spaghetti

March 4, 2010

As a couple that lives in a cluttered apartment and works over sixty hours apiece at our prospective jobs, we have learned that having a few core spices and mixes, we can grab two main ingredients and whip up a delicious dinner. This one took me twenty minutes to make.

Makes 3 servings
2 large boneless chicken breasts
1 Knorr brand pesto mix
½ can of chipotle peppers in adobo sauce
½ large yellow onion
2 tablespoons of tapatio or favorite brand hot sauce (or to taste)
1 tea spoon Mexican chili powder
1 tea spoon cumin
1 clove of garlic
½ tea spoon cajun spice
2 tablespoons of olive oil
½ a box of Spaghetti
Parmesan Cheese (optional)

First, I cut the chicken breasts into bite sized pieces. Dice the ½ can of chipotle peppers.

Drizzle the olive oil in a 3.5 quart cast iron buffet casserole to evenly coat the bottom and put the chicken in over medium low heat. If you don’t have a buffet casserole, a large skillet over medium heat that can be covered works great. It is just about making sure the chicken doesn’t over cook and that the juices mingle. Combine the chipotles, chili powder, cumin, cajun spice immediately. Cover for ten minutes and stir occasionally making sure all of the spices combine.

While the chicken is cooking, boil water for the spaghetti and cook spaghetti. Read the directions and make the pesto mix in a small sauce pan. Also, dice the onion and combine in a bowl with the clove of crushed garlic and hot sauce.

Once the chicken appears near done, but still has a little pink showing through, combine the onion and garlic. Cook all until chicken is firm and no pink in the middle. The pesto should be done at this point. Combine pesto with chicken in the buffet casserole. Once pasta is soft, strain pasta and combine with chicken and pesto. Take off heat and mix ingredients. Serve with shredded Parmesan cheese if desired.

– Chris

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