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Chipotle Shrimp & Chicken Tuscan Pasta Toss

  • Author: The Kitchen Whisperer

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Ingredients

  • 2 cups Manwaring Smoked Chipotle Cheese, shredded plus additional for garnish
  • 2 large boneless, skinless chicken breast cut into 1/2” strips
  • 2 cups fresh shrimp, deveined and thawed
  • 3/4 of a large yellow onion, cut into small chunks
  • 6 medium portabella mushrooms, sliced into 1/4” pieces
  • 2 roasted red peppers, sliced into 1/4” strips
  • 3 cups spinach
  • 2 cups artichoke hearts
  • 2 tsp smoked paprika
  • 2 Tbl extra virgin olive oil
  • 2 Tbl butter
  • 1/2 tsp sugar
  • 2 tsp kosher salt
  • 1 1/2 tsp black pepper
  • 2 1/2 cups chicken stock
  • 1 cup heavy cream (or can use fat free half & half)
  • 2 Tbl cornstarch
  • 8 ounces Capellini

Instructions

  1. Bring a large pot of water to a boil.
  2. Add in the Capellini noodles.
  3. When the water begins to boil again, add 1/2 tsp salt.
  4. Cook until al dente, ~4-6 minutes.
  5. Drain but reserve 1 cup pasta water.
  6. Place the strips of chicken on a plate and season with 1 tsp smoked paprika, 1/2 tsp salt and ½ 1/2 tsp pepper.
  7. Gently combine and allow to rest for 15 minutes.
  8. minutes before you’re ready to cook the chicken, place the oil and butter in a large stainless steel skillet and heat over medium-high.
  9. When the butter starts to bubble add in the onions.
  10. Cook for 2 minutes and add in the sugar, stirring to incorporate. This will help cook the onion down and give it an amazing flavor.
  11. Cook until just soft (about 5 more minutes) and add in the mushrooms, remaining salt, pepper and paprika.
  12. Stir the onions and mushrooms around until the mushrooms have released their juices, about 3-5 minutes.
  13. Add the chicken pieces on top and stir.
  14. Add the chicken and mix with the onion and mushrooms and cook for 2 minutes. At this point the chicken is almost done.
  15. Add in the shrimp and cook until pink and the chicken is done.
  16. Add in 2 cups of stock and cream turning the heat up to high.
  17. While this is cooking, make slurry by mixing the cornstarch and 1/2 cup stock.
  18. Pour this into the mixture and reduce the heat to medium; stirring and cooking for 2 minutes or until it starts to thicken.
  19. Add in the smoked chipotle cheese, roasted peppers and artichoke hearts, stir to combine.
  20. Cook for 1 minute.
  21. If the mixture is too thick, add in more stock. If it’s too thin, add in some of the reserve pasta sauce.
  22. Add in the spinach and remove from heat.
  23. Gently combine the spinach and allow to wilt slightly.
  24. Adjust the seasonings to taste.
  25. To serve, plate the pasta and spoon the pan mixture over top.
  26. Garnish with smoked chipotle cheese.
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