Smokey Chipotle Pasta
|Olive oil/Vegetable oil||15 Milliliter (1 Tablespoon)|
|Squash zucchini/Yellow squash||240 Milliliter (1 Cup)|
|Slivered bell pepper||1 Cup (16 tbs) (Red/Green)|
|Low sodium chicken broth/Beef broth||355 Milliliter (1 1/2 Cups)|
|Chopped onion||80 Milliliter (1/3 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Dried tomatoes||3 Ounce, rehydrated and chopped (90 Gram)|
|Chipotle chiles||60 Milliliter, rehydrated and minced (1/4 Cup)|
|Cilantro||1⁄4 Cup (4 tbs), chopped (For Garnish)|
|Oregano/1 teaspoon crushed dried oregano||15 Milliliter, chopped (1 Tablespoon)|
|Niblet corn||1⁄2 Cup (8 tbs) (Low Sodium)|
|Chicken breast||1 3⁄4 Cup (28 tbs), julienned (Cooked/Grilled)|
|Pasta||1⁄2 Pound (Cooked, Drained)|
In a large skillet, heat oil.
Saute zucchini and bell pepper 3 minutes, turning often.
In blender container or food processor bowl, place half of the broth, onion, garlic, half of the tomatoes, minced chipotle chile, cilantro, oregano and pepper.
Cover and process until smooth.
Add mixture to skillet with remaining broth and tomato pieces, corn and chicken pieces.
Simmer over low heat until heated through.
Toss with drained cooked pasta; garnish with fresh cilantro sprigs.