CHIPOTLE PASTA SKILLET RECIPE
An easy taco pasta skillet recipe using chipotle seasoning mix for an extra kick of flavor.
Provided by Alea Milham
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Add 2 cups of broth, the water, and pasta to a skillet or other oven-safe pan. Cook over a high flame until it reaches a boil. Lower the flame, cover with a lid, and simmer for 8 minutes or until most of the liquid has been absorbed and the pasta is al dente.
- Preheat the broiler.
- Add the cooked ground beef, diced tomatoes with juice, corn, diced peppers, 2 of the green onions, celery, and chipotle seasoning.
- Stir until the ingredients are thoroughly combined.
- Cook over a medium flame for 3 -4 minutes or until the meat and vegetables are heated through.
- Top with shredded Monterey Jack cheese and the remaining sliced green onion.
- Place the pan 4 - 6 inches below the broiler. Broil for 2 - 3 minutes or until the cheese is melted and begins to brown.
TOMATO-CHIPOTLE PASTA
Need to serve eight in 30 minutes? To the rescue: this simple but very flavorful pasta with tomato-chipotle sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add onions and green peppers; cook and stir 5 min. Stir in ham, chipotle peppers and garlic; cook and stir 3 min. Add tomato sauce; mix well. Cook 5 min. or until heated through, stirring occasionally.
- Drain spaghetti; place in large bowl. Add 3/4 of the sauce mixture and Singles; mix lightly until Singles are melted. Top with remaining sauce.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
CREAMY CHIPOTLE TOMATO BISQUE
Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
- Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
- Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 9.5 g, Cholesterol 61.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 10.8 g, Sodium 426.2 mg, Sugar 1 g
COPYCAT CHIPOTLE FRESH TOMATO SALSA
Maybe you've made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.
Provided by EmKenBken
Categories Mexican
Time 13m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
- Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
- Serve with tortilla chips.
ROASTED TOMATO-CHIPOTLE SALSA
Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 30m
Yield Makes 2 1/2 to 3 cups
Number Of Ingredients 9
Steps:
- Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
- Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.
Nutrition Facts : Calories 11 g, Fat 1 g
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
CHIPOTLE PASTA
Steps:
- In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
- Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
- Combine all ingredients in blender, puree, cover and refrigerate.
CHIPOTLE MOZZARELLA PASTA SALAD
Provided by Ree Drummond : Food Network
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
- Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
- Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
- Transfer to a serving bowl and garnish with more basil.
FRIED TAGLIATELLE WITH CHICKPEAS AND SMOKY TOMATOES
Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main. (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the pasta nests before cooking them provides plenty of texture, even as the pasta softens and releases its starches into the chickpeas and their cooking water. Feel free to play around with the smoky tomato oil, adding different chiles or spices, such as cumin or coriander seeds. And be sure to start the night before by soaking your chickpeas. However, if you're running low on time, you can also use two drained 14-ounce cans of chickpeas, adjusting liquid levels as necessary.
Provided by Yotam Ottolenghi
Categories dinner, beans, pastas, main course
Time 9h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
- Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don't worry if you don't get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
- Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
- Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
- Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
CREAMY CHIPOTLE PASTA WITH BACON & TOMATOES
Creamy and spicy come together deliciously in this easy pasta dish made with chipotle cream cheese. To make things even better, add bacon and tomatoes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp; drain. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Return bacon to skillet.
- Add cream cheese spread, milk and Parmesan to skillet; cook 5 to 8 min. or until cream cheese is melted and sauce is heated through, stirring frequently. Stir in tomatoes; cook and stir 1 min.
- Stir in pasta. Top with cilantro.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 550 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 5 g, Protein 14 g
CHIPOTLE AND CRAB PASTA
The sweetness of the crab goes wonderfully with the tomato and chipotle. Use butter instead of the cooking spray to heat the crab, if your diet allows.
Provided by yogiclarebear
Categories Crab
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Combine sauce ingredients in a small processor and process until smooth.
- Spray a non-stick skillet with cooking spray and gently heat crab. Add noodles, tomatoes, and sauce. Stir and cook until heated through.
- Top with parmesan cheese.
Nutrition Facts : Calories 440.6, Fat 6.3, SaturatedFat 2.6, Cholesterol 97.1, Sodium 1232.5, Carbohydrate 55.6, Fiber 4.4, Sugar 4.8, Protein 39.9
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- In a large pot, bring salted and oiled water to a boil. Add pasta, cook slightly past al dente. Drain, reserve 1 cup of the pasta water, set aside.
- In the same pot, on medium heat, add the olive oil, shallot, garlic, and cook until soft and it begins to brown (about one minute). Add 3/4 cup of the pasta water and scrape the bottom of the pan to loosen any stuck onion or garlic pieces. Add the minced chipotle, simmer till the pasta water has reduced to half the amount.
- Add the chopped olive and pasta sauce. Use the remaining pasta water to rinse out any remaining sauce in the jar. Pour that into the pot as well and add the garlic salt. Simmer covered on medium low for 15 minutes.
- Turn off heat, add the cooked pasta, mix together well. Add the cheddar cheese (amount depends on how cheesy you want it), mix well again. Serve with slices of parmesan cheese.
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