Chipotle Cheddar Chicken and Broccoli Pasta
with recipe inspiration from Thyme for Cocktails
- 1 tablespoon vegetable oil
- 1-1/4 lbs boneless, skinless chicken thighs, cut into bite sized pieces
- 1 lb broccoli florets
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers, minced
- 1 tablespoon adobo sauce
- 1/2 tablespoon oregano
- 1/2 tablespoon kosher salt
- 1 teaspoon black pepper
- 3 cups chicken stock
- 1 cup water
- 8 oz medium shells
- 1/4 cup half and half
- 1 cup (4 oz.) shredded cheddar cheese
Heat oil in a large deep skillet over medium high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
Reduce heat to medium. Add onion, sauté 2-3 minutes. Mix in garlic, chipotle peppers, adobe sauce, oregano, salt, and pepper. Cook for another minute.
Stir in stock and pasta, bring to a boil and simmer 7-8 minutes. Add broccoli and water, then cover and simmer for another 3-4 minutes, until broccoli is tender. Uncover, reduce heat to low. Mix in half and half and cheese, and stir until melted. Stir in reserved chicken. Serve.
Sooooo proud of this one. I came up with the meal idea on my own (with inspiration from a tumblr friend who posted about the evol brand chipotle mac and cheese) and, with very few reference points to start from on the internet, made a one-pot wonder that combined this gal’s Chipotle Chicken Mac and Cheese Skillet flavors with the methods and ratios of my tried and true Skillet Chicken and Broccoli Pasta.
The result is SPECTACULAR. Saucy, spicy, cheesy goodness, without at all being too heavy. Another recipe I will be making for life.