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Chipotle-Garlic Chicken Pasta

35

  • Prep Time15 min
  • Total Time30 min
  • Makes4 servings
Pork chops with warm apples and parsnip puree

Photo, Erik Putz.

Chatelaine Triple Tested

Ready in just 30 minutes, this garlic chicken pasta has an added hint of smokiness from chipotle peppers in adobo sauce. 

Ingredients

  • 300 g fusilli pasta, about 4 cups

  • 1 tbsp canola oil

  • 4 skinless, boneless chicken thighs, cut into bite-sized pieces

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 cup chicken broth

  • 156-mL can tomato paste

  • 1 to 2 tbsp chopped chipotles in adobo sauce

  • 2 tsp granulated sugar

  • 2 zucchinis, diced

  • 1/4 tsp salt

  • 1/2 cup grated parmesan

Instructions

  • COOK pasta in a large pot, following package directions but omitting salt, until tender, 7 to 9 min. Drain.

  • HEAT a large non-stick frying pan over medium. Add oil, then chicken. Cook until chicken is dark golden, 6 to 8 min. Add onion and garlic. Cook until onion is soft, 3 to 4 min. Stir in broth, tomato paste, chipotles, sugar, zucchini, salt and pasta, scraping up any brown bits from bottom of pan, until warmed through, 1 to 2 min. Divide among 4 plates. Sprinkle with parmesan.

Nutrition (per serving)

Calories 530, Protein 35g, Carbohydrates 73g, Fat 11g, Fibre 6g, Sodium 549mg.
Excellent source of vitamin B6.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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