Armadillo Border Grill Chipotle Chicken Penne Pasta - Restaurant Recipes - Recipes for Restaurant

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Recipe for Armadillo Border Grill Chipotle Chicken Penne Pasta from the Restaurant section.

Armadillo Border Grill Chipotle Chicken Penne Pasta

Source: Armadillo Border Grill, Denver, Colorado

Serves 2.

8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 1/2 cups Chipotle Cream Sauce
1 ounce cotija cheese
4 cilantro sprigs

The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).

To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.

In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Marinade
1/4 cup soy sauce
3/4 cup soybean salad oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon Japanese chiles

Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.

Chipotle Cream Sauce
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce

In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.



We hope you enjoy your freshly made Armadillo Border Grill Chipotle Chicken Penne Pasta. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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