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This recipe is amazing! It took awhile, but as I make it more I think it will be easier. It's taken so long to finally find this recipe~
I came up with this because it is my favorite dish there and I didnt find any recipe online. So I pieced together my own and over time I believe I have it or very close to it. I hope you enjoy
Ingredients
- 2 Cups heavy cream
- 4 Tbsp butter
- 4 tsp flour
- 2 Tbsp OLIVE OIL
- 1 Cup Freshly grated Cotija Cheese
- 1 bunch chopped green onion
- 1 bunch of asparagus (fresh is preferred)
- 1 cup fresh peas
- 1 lb chicken breast
- 1 box (16 oz) of penne pasta
- 1 Red pepper
- 1 Yellow pepper
- 8 TBLS Chipolte enchilada sauce
- 1 Cup freshly grated parmesean
- 1 tbsp diced green chilis
- 2-4 tsp of chipolte chile seasoning
- 2-4 shakes of cayenne
- 1 pack fresh cilantro (optional)
- tortilla strips (optional)
Directions
- In Large pan cook penne pasta as recommended. In another medium size pan cook on medium high heat heavy cream, melted butter, flour, cayenne, and chipolte sauce.
- Wisk together vigorously for about 2 min or until sauce is consistent. Add Cotija cheese and diced green chilies. wisk together and let simmer for about
- 10 min. Taste a sample to see if it is spicy enough... if not add more cayenne and chipolte seasoning. let it set on low heat until done with the rest of food.
- After pasta is finished boiling drain and put in a Large bowl.
- Add 1/2 cup of Parmesan to warm pasta...mix and let it set.
- Cook your chicken...I grill mine with a small bit of fajita seasoning. Then cut up in small pieces and put in pasta bowl.
- Cut up your peppers, onion, and asparagus. Heat in a large sauce pan enough olive oil to coat bottom of pan. Add all your veggies. Heat on medium high. Add
- more oil as needed to cook veggies. Put top on sauce pan and stir occasionally. Let cook until veggies are nice and tender.
- Now add pasta sauce with pasta and chicken. Add veggies in small proportions until texture is the way you like.
- Time to serve...I added cilantro on top with tortilla chip strips. It was perfectly good!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 8 servings | |
| Calories 511 | |
| Calories from Fat 227 | 44% |
| Total Fat 25.77g | 32% |
| Saturated Fat 12.49g | 50% |
| Trans Fat 0.05g | |
| Cholesterol 85mg | 28% |
| Sodium 111mg | 5% |
| Potassium 361mg | 10% |
| Total Carbs 50.58g | 13% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.05g | 2% |
| Protein 19.08g | 31% |
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