Do you love carb? Yes, so do I. Even though switching to the whole grain/whole wheat products, you still have the crave of the regular carb, right? To me, whole grain/whole wheat pasta has some kind of smell that makes me want to go back to the regular pasta. But then, I found out that if I put in BIG flavor, I am pretty good at sticking to the healthy ones. Hope you will do the same, too.
Ingredients
2 Cooked Chicken Breast (shredded; leftover would be great for this recipe)
1 Chipotle Pepper in Adobo Sauce
2 Boxes (10 oz) Frozen Chopped Spinach (chopped and lightly squeezed out the liquid)
1 Box (12oz) Whole Grain Penne
1 Cloves Garlic (chopped)
1 tbsp Onion Powder
Seasonings
1 Pot of Water
1 1/2 tsp Salt (divided)
1tbsp Vegetable Oil
2 tbsp Extra Virgin Olive Oil
1/4 tsp Black Pepper
1 pinch of Sugar
Bring a pot of water to a boil
Add 1tsp salt, 1tbsp oil and pasta
Quick stir and let it cook until al dente; drain
(If you don't have cooked chicken breast, salt and pepper it and sear it on the pan while you are waiting for the pasta.)
Using the same pot, heat extra virgin olive oil at medium to medium high heat
Add chipotle pepper and adobo sauce; stir until it broke down into pieces completely
Stir in garlic, onion powder, sugar, 1/2tsp salt and 1/4 tsp black pepper
Add spinach and cook until it is warm through
Stir in shredded chicken
Add more extra virgin olive oil if the chicken and spinach mixture is too dry
Add pasta and toss to coat
Taste and adjust flavor and serve
Serve 4 people
TIPS
Chipotle Peppers in Adobo Sauce is available at the international aisle.
If 1 chipotle pepper is still too much for you, put in a quarter of it first. Before serving, you can add more adobo sacue (1/2 tsp at a time).
Leftover of chipotle in adobo sauce can be stored in air-tight container and chill it in the fridge or freezer.
Do not completely squeeze out the liquid from the spinach. Otherwise, it will be too dry.
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