Four Corners Chicken and Pasta

Ingredients:

• 1 lb. boneless, skinless chicken breast

• 8 oz. dry penne pasta

• 1 yellow onion, sliced

• 1 large tomato, diced

• 1 small bunch cilantro

SOUTHWESTERN PASTA SAUCE

• 5 Tbsp. butter

• 1/2 c. flour

• 2 1/2 c. half-and-half cream

• 1 tsp. salt

• 1/4 tsp. black pepper

• 3 oz. processed Swiss cheese slices

• 1/2 c. Parmesan cheese

• 1/2 c. sour cream

• 1 Tbsp. canned chipotle peppers, finely chopped

• 1 Tbsp. chopped fresh cilantro

Directions:

1. Grill chicken and slice into thin strips. Cook and drain pasta. Slowly cook onion in a little oil until onion is a rich brown. 2. Prepare southwestern pasta sauce: Melt butter; add flour. Stir until well combined. Add half-and-half, salt, and pepper. Stir with a whisk and continue cooking over medium-low heat until sauce is thickened and bubbly. Add cheeses and stir until blended. Add sour cream and mix well. Add chipotle peppers (chipotle peppers are hot; add more or less to taste) and chopped cilantro. 3. Pour four cups southwestern pasta sauce into a heated saute pan. Add pasta and chicken; toss to coat. 4. After mixture is heated through, pour into a serving bowl. Garnish with chopped tomatoes, caramelized onions, and cilantro.

#chicken #pasta