This is a spin on Noodle and Company's Chipotle Chicken Cavatappi. I looked up a few copy cat recipes, gathered the ingredients and then ran out of time to cook the recipe per the instructions, so this recipe was born instead as a quick on pot meal-plus the pasta, loosely based on another recipe I make often.
Chipotle Chicken Cavatappi
1 lb cavatappi noodles, cooked and drained
2 Tbsp butter
1 shallot, finely diced
2 lbs chicken breasts, cubed into 1" pieces
1 tsp salt
1 tsp black pepper
1 Tbsp garlic, minced
2-3 Tbps diced chipotle pepper in a adobo sauce (I use La Costena in the jar.) Can use more if you want more heat
1 Tbsp flour
2 cups heavy cream
1 cup gouda cheese, shredded
1 cup parmesan cheese, shredded
1 cup roasted red peppers, diced
1 cup corn (frozen)
2 cups spinach
1 lime, cut into wedges for serving
Cook pasta according to package directions to al dente. Drain and set aside.
Melt butter in a large skillet. Add shallots and chicken, season with salt and pepper (can add more to taste) and cook until chicken in no longer pink. Add garlic and saute for 30 seconds.
Add chipotle peppers in adobo and stir to coat chicken.
Add flour and cook until juices thicken slightly. approx 1 min.
Add heavy cream and stir to combine. Add cheese and stir.
Once cheese is melted, add roasted red peppers, corn and spinach. Cook until spinach is wilted, about 2-3 mins. Add drained pasta and toss to coat. Serve immediately with fresh lime juice squeezed over top.
