Artizone > Pan Seared Chicken with Chipotle Cream Sauce
The Cook Book
PAN SEARED CHICKEN WITH CHIPOTLE CREAM SAUCE
Chicken pasta - Enhanced by the freshest Veggies
Recipe by: Stephanie Magilow
Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.
INGREDIENTS - 6 servings
4 Chicken Breast Whole, boneless, skinless
1 Package Penne Rigate, or any other pasta
2 Tablespoons Olive Oil
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
2 Cups Corn on the cob fresh kernels removed
1 Red Bell Pepper sliced
4 Oz Beech Mushrooms
1 Package Chipotle cream sauce
4 Oz Spinach chopped
In a large sauté pan over medium-high heat, add 2 tablespoons olive oil and heat until almost smoking. Salt and pepper the chicken breasts and add them to the pan to sear, cooking approximately 4 minutes per side. Remove chicken from pan and set aside.
Return the pan to the burner and reduce the heat to medium. Add the corn, bell pepper, mushrooms, and the chipotle cream sauce and stir to combine. Return the chicken breasts to the pan flipping the chicken to coat each piece in the sauce. Put a lid over the pan and continue to cook for 10-12 minutes or until the chicken is cooked through and reaches 165 degrees.
While the chicken cooks, In a large pot over high heat, add the Penne Rigate to salted water and cook to package instructions.
Remove the chicken from the pan and slice on a diagonal. Drain the pasta and put it directly in the sauté pan. Add the chicken and the fresh spinach and stir gently to combine. The heat from the pasta will gently wilt the spinach. Serve immediately.
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