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Pasta Diablo



PASTA DIABLO
Carlos O'Kelly's Copycat Recipe

Serves 4-6

3 cup fajita chicken meat, diced
6 tablespoons butter
1/2 cup diced onion
1/4 cup diced green pepper
4 clove garlic minced
2 teaspoons garlic powder
2 teaspoons chicken base
2 cups heavy cream
1/2 cup sour cream
3-4 chipotle peppers in adobo sauce
1 box tri color rotini pasta
2 cups monterey jack cheese, shredded
1/2 cup chives, sliced green onion tops
1 fresh tomato, diced

Preheat oven to 350. Cook pasta and set aside. Cook chicken, dice and set aside. In a blender puree heavy cream, sour cream, garlic powder, chicken base and peppers.

In a skillet melt butter, add onion and green pepper and cook until tender. Add minced garlic and cook for a few more minutes. Now add chicken and sauce let simmer for about 5 mins. Season with salt if needed. (you can thicken sauce with a slurry of cornstarch and water, if desired.)

Add chicken and sauce to cooked pasta, mix well. Pour into a casserole dish and top with cheese. Bake until cheese is melted, about 20 mins. Remove from oven, garnish with diced tomatoes and chives.

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