Monday, October 20, 2008

Chipotle Pasta Part Two

I made Chipotle Pasta with Acorn Squash a few weeks ago and it was good, but not great. This dish has great potential to be really good, so I decided to give it another shot. The flavors really came together this time. It could still use a little tweaking, but much better than the first try. This is a simple weeknight meal.

Chipotle Pasta

1 large sweet potato cut into 1/2 inch chunks
2 boneless, skinless chicken breasts
1lb. box penne pasta
1 cup heavy cream
1/2 cup walnuts toasted and coarsely chopped
1 teaspoon chipotle powder

Preheat oven to 375 degrees. Place sweet potato and chicken in a large baking dish and place in oven for 30-40 minutes until chicken is cooked completely. Pour heavy cream into a medium size saucepan and simmer over medium heat for 15 mintues, whisk in chipotle powder. Cook pasta, drain, and return to pot. Cut chicken breasts into bite size pieces. Add cream mixture to pasta, stir in sweet potatoes, chicken, and walnuts. Serves four generous portions.

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