Chipotle Chicken Pasta
- 1 (16 oz) box dried pasta noodles
- 2 Tbsp cooking oil
- 2 pounds chicken breast fillets, sliced
- 1 1/2 Tsp salt
- 1 (15 oz) can artichoke hearts, halved
- 2 chipotle peppers, seeds removed and finely chopped
- 1 Cup chicken broth
- 1/2 Cup heavy cream
- 1/2 Cup grated Parmesan cheese
- 1/2 Cup fresh basil, roughly chopped
Cook pasta noodles according to package instructions. Drain and set aside.
Season the chicken with salt.
Heat a fry pan or skillet over medium high heat, once hot add the cooking oil to the pan and the sliced chicken breast. Cook the chicken until it starts to brown, about 2 to 3 minutes each side.
Add in the chopped chipotle peppers and saute for 1 minute. Then add the chicken broth to the pan and simmer for 5 minutes.
Next add the, artichoke hearts, cooked pasta noodles, heavy cream and Parmesan cheese and simmer for 2 minutes. Remove the pan from heat and give the dish a good stir, let sit for 5 minutes (the sauce will be thin). Letting the dish rest will allow the pasta to absorb the sauce. Garnish with the basil and serve with a fresh garden salad or steamed vegetables.
