Saturday, July 19, 2008

Chicken Penne with Smokey Chili Cream Sauce

*recipe adapted from a Family Circle magazine recipe

1 box (12 oz) penne pasta (p.s. the whole grain pasta has a WONDERFUL flavor)
1 1/2 tbsp vegetable oil
1-2 lbs boneless, skinless chicken breast tenders, chunked
1 onion, chopped
2 cloves minced garlic
1 jar prepared Alfredo sauce (Go for the light stuff if you're watching your weight!)
2-3 chipotle's in Adobo sauce, chopped (use more if you like it spicier)
2 tsp chili powder
2 tsp maple syrup
salt & pepper to taste
8 slices bacon or turkey bacon, chopped and cooked
2 tbsp chopped fresh cilantro
Cook penne according to directions, Drain.
While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until done. Set chicken aside.
Reduce the heat to medium and add the onion. Saute until tender. Add the garlic. Stir until fragrant, about 30 seconds.
Add the Alfredo sauce, chipotle, chili powder, maple syrup , salt & pepper. Cook over medium-high heat until it starts to bubble. Add the chicken back to the skillet.
Add chicken mixture to the drained penne pasta. Toss to coat well. Garnish with bacon and cilantro.