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    You are in: Home / Recipes / Chipotle Chicken Pasta Bake Recipe
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    Chipotle Chicken Pasta Bake

    Chipotle Chicken Pasta  Bake. Photo by loof

    1/4 Photos of Chipotle Chicken Pasta Bake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    wicked cook 46's Note:

    Was in the mood to be creative last night. LOL This what I came up with and my family LOVED it. It is quite hot for me anyway LOL I served it with a Pepper cornbread.You can switch up the cheeses to suit your taste. I added the juice from the chipoltes a teaspoon at a time until I got the heat I wanted , ended up using it all LOL

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
    2. 2
      Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
    3. 3
      Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
    4. 4
      Top with the crushed nachos and cheese.
    5. 5
      Bake at 350 for 25 minutes or until bubbly and cheese is melted.

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    Ratings & Reviews:

    • on July 09, 2009

      55

      Hooo boy we loved this dish! I used a regular tomato and left out the onions, otherwise made as specified. I used the whole can of chipotles with juice and it was nice and spicy but not overly so. Adding celery to a dish like this was surprising to me but it was really good. I think you could replace the chicken with a can of black beans if you wanted to make this meatless. This one's a winner - thanks for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2009

      55

      I LOVED this recipe!! I added 1 can each of black beans, dark red kidney beans, garbanzo beans, rinsed and drained. I also added a can of diced tomatoes with jalapenos. I did not add the sun-dried tomatoes as we are not fans. I took it to our neighborhood bonfire last night and it was gone in a flash! Thanks so much for posting this recipe! I will put this in our rotation. Made and reviewed for Zaar Chow Hounds ZWT 5.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chipotle Chicken Pasta Bake

    Serving Size: 1 (284 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 785.0
     
    Calories from Fat 349
    44%
    Total Fat 38.8 g
    59%
    Saturated Fat 20.6 g
    103%
    Cholesterol 119.7 mg
    39%
    Sodium 712.2 mg
    29%
    Total Carbohydrate 73.2 g
    24%
    Dietary Fiber 9.1 g
    36%
    Sugars 12.2 g
    49%
    Protein 40.0 g
    80%

    The following items or measurements are not included:

    nacho chips

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