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Tuesday, March 4, 2008

mexican pasta

mexican pasta
I've been holding on to this recipe from an issue of Food & Wine for a while, and I wish I had tried it sooner. It was unique and also very easy to make. All you need: 3/4 pound pasta (penne), 1 pound chicken, garlic, 1 onion, 1 can of chipolte peppers, 1 big can of chopped tomatoes, mozzarella, frozen corn, and a handful of chopped cilantro.

While the pasta is cooking, chop the chicken and begin to cook it in olive oil over medium-high heat in a big heavy pan (ideally one that could fit the entire dish in it -- I used my big Le Crueset dutch oven, AKA the love of my life). Chop the onion, and add it to the chicken after 4-5 minutes. After the onion has cooked for 1-2 minutes, add a chopped garlic clove or 2, and cook for 3-4 more minutes. At this point the chicken should be cooked through, the onions golden. Then you add the diced tomatoes, and one chipolte pepper. To prepare the pepper, slice down one side and remove all the seeds, then mince it up. Reserve 1-2 T of the adobo sauce that the pepper was packed in, and add that to the pot too. After 2 minutes, add 1/2 cup frozen corn, and cook another 2 minutes.
mexican pasta 2
At this point you add about a cup of grated mozzarella and stir until it's all melted, and it's done! To serve, sprinkle a little extra cheese and the chopped cilantro on top. This whole dish took about 30 minutes to make, and doesn't require a lot of "special" ingredients, so it's definitely going in the regular rotation.

2 comments:

Morgan said...

this might be the one i start with when i decide to be adventurous and try one of your recipes. it's not too intimidating and it looks DELICIOUS. mmmm. i might make a spicier version but yum. cheese is definitely a way to this girl's heart!

KT said...

this did have a little kick to it already, which i liked -- i agree with you though, i love spicy! maybe if you left a few more of the chipolte seeds in that would do the trick. one thing i'll do differently next time is to cook in a big non-stick pan instead of this cast iron dutch oven, b/c when mozzarella melts it is super-sticky. anyway, let me know how it turns out for you!