I thought I’d try my hand at a recipe+picture+process type post. The recipe for tonight’s dinner is Chicken Penne in Smoky Chili Cream Sauce (from Family Circle), which I altered slightly. It sounded good and the picture looked pretty darn tasty so I thought I’d give it a shot.
12 oz + 1 or 2 small handfulls uncooked penne pasta
1.5 Tbs canola oil
1 lb boneless, skinless chicken breasts, cut into 3/4″ chunks
1/3 c. + a small handfull chopped onion
1 tsp minced garlic (or 3 cloves, I prefer more)
2 c prepared Alfredo sauce
1/4 c chipotle in adobo sauce, very roughly chopped
2 tsp chili powder
2 tsp maple syrup
1/4 tsp salt
6 sliced cooked bacon, chopped (or large crumble)
1. Cook penne according to package directions. Drain.
2. While penne is cooking, heat oil in a large skillet over medium-high heat on your super-awesome blacklight stove for about 5 minutes or until cooked through.
3. Reduce heat to medium. Add onion to the skillet and cook for 3 minutes, stirring occasionally. Add garlic and cook for 30 seconds.
Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt. Cook over medium-high heat until bubbly.
Stir in the chicken.
4. Place the pasta back into the pot and stir in the Alfredo and chicken mixture. Spoon pasta onio a large serving platter and garnish with the bacon.
Oh my creamy Alfredo god. This was freakin’ delicious. I’m shocked by this Family Circle recipe. J is going to love this. Hopefully there will be some left over for lunch but I’m not counting on it.