Creamy Spicy Chicken and Pasta

     A new favorite.  I loved the sauce so much in my Mac & Chorizo that I wanted to adapt it to a new Chicken and Pasta dish.  This fits the bill.  Enjoy! Diane 

Creamy Spicy Chicken and Pasta 

Ingredients
2 cups cooked chicken
1 chopped onion 
1-2 chopped poblano chilies
1 chopped jalapeno *optional 
4 garlic cloves, minced
3 cups chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes
1 cup heavy cream
12 ounces pasta, I prefer cellentani or whatever I have on hand.   
1/2 tsp Kosher salt
1/4 tsp ground black pepper
3/4 cup cheddar cheese, finely shredded 
chopped green onion for garnish, *optional 

Directions

• Brown/Saute onion, poblano and jalapeno in large oven-safe pot with a bit of olive oil added (I use my 4 quart dutch oven), over medium-high heat until onion is lightly browned, about 8 minutes.  
• Add in the garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, half of the cream, pasta, salt, and pepper and bring to boil.
• ​Cover pot and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 10 minutes.  Add in cooked chicken and cook 5 minutes more. 
• Uncover pan and add remaining cream, check on liquid level, you want the broth to be cooked down enough that it starts creating a creamy 'sauce'.  If it is too thin, let entire dish cook another 5 minutes,  I like the sauce a bit runny as it will thicken a bit as it cools. 
• Once the sauce is to your liking, stir in 3/4 cup cheese, heat through, garnish with chopped green onion and Serve Hot. 

Serves 4.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home