Happy Tuesday everyone! I hope you are as excited as I am for this amazing Mexican pasta dish! This is one dish you are going to want to add to your weekly dinner menu, especially if you do a Mexican night like me. This dish is packed with so may different flavors of chipotle seasoning, cilantro and jalapeño peppers. If you love spicy food like myself, you are definitely going to want to try this dish. Even if you are not a huge spicy food lover, you can always adjust the level of heat to your liking. Pair this Mexican pasta dish with your favorite type of sangria or margarita and now its a fiesta!
Mexican Pasta with Spicy Chipotle Chicken
1 pound penne pasta (If you don’t have penne pasta on hand feel free to use any other kind)
2 green peppers, chopped
1/2 red onion, chopped
1/2 jalapeno pepper, sliced
2 tomatoes, diced
1 bunch of cilantro, chopped
2 tablespoons olive oil
Salt & pepper
3-4 tablespoons Hot sauce (I used Cholula hot sauce, but feel free to use your favorite one)
2-3 scallions, separate white and green parts
1 pound chicken breasts
2 tablespoons chipotle seasoning ( you may use any type of chipotle seasoning you have on hand)
1/2 block pepper jack cheese, shredded
In a large pot of boiling salted water, cook pasta according to package directions. Make sure pasta is al dente. In the mean time, season chicken breasts with a little salt, pepper and chipotle seasoning. Make sure your chicken is seasoned well and coated. If you prefer to grill your chicken breasts then do so, otherwise you may sauté them in a frying pan. Whichever cooking method you choose, afterwards set chicken aside on a cutting board to sit for a few minutes. Cut up your chicken breasts into cubes and set aside on a plate for later. Chop up tomatoes, peppers, jalapeño peppers, scallions (separate white and green parts), red onion, and cilantro. Shred your pepper jack cheese on a grater and set aside. Take a frying pan and add a little oil. Once your frying pan is hot with the oil in it, add the tomatoes, onions, peppers, and white part from the scallions. Sauté your vegetables until they are soft or for about 10-12 minutes. After your vegetables are cooked, add in your chicken and pasta to the pan. Sauté everything together and add in the hot sauce. I love my food spicy, so I added in extra hot sauce, but if you don’t like your food extra spicy you don’t have to add in the extra hot sauce. Once your mixture is coated in the hot sauce add in the shredded pepper jack cheese. Stir until the mixture is combined. Take you sauté pan off the heat and plate your pasta. Garnish your dish with the green part of the scallions, jalapeño pepper, cilantro and any extra shredded pepper jack you may have leftover. Enjoy!