My youngest son has some kind of virus, and I'm home with him today, so I have to make this post pretty quick since he's bound to get bored with his brother's Matchbox cars at any moment. Babies wait for no one, not even food bloggers.
Anyway, it's a good thing it won't take me long to describe this recipe to you: It's creamy, spicy, different, and delicious. Joe and I loved it, although it was too spicy for Andrew to eat. If you don't like a lot of heat, definitely cut back on the amount of chipotle puree you add to the sauce. The flavors of this are great, though, and I was absolutely blown away by how well the chipotle flavor worked in the alfredo sauce. I love it when I'm surprised by how good a dish tastes, especially when it combines flavors I would never think to put together.
Chipotle Chicken Alfredo
adapted from Not a Real Housewife, who got the recipe from Kraft Foods
3 tablespoons butter, divided
1 pound boneless skinless chicken tenders, cut into 1-inch pieces
Salt and pepper to taste
4 ounces cream cheese, cubed
1/3 cup grated parmesan cheese
1/2 cup milk
1/2 tablespoon chipotle in adobo puree
8 ounces linguine or fettuccine, cooked and drained
1. Melt 1 tablespoon of the butter in large skillet on medium-high heat. Season chicken with salt and pepper to taste and add to skillet; cook and stir until chicken is no longer pink. Remove chicken from skillet; cover to keep warm.
2. Meanwhile, in a medium saucepan, stir together cream cheese, parmesan cheese, milk, remaining 2 tablespoons butter and the chipotle puree; cook 5 minutes or until cream cheese is completely melted and mixture is well blended, stirring constantly with wire whisk. Gently stir in chicken. Toss with the hot pasta.