-
Prep time
15 minutes
-
Cook time
15 minutes
-
Serves
4 people
Author Notes
We have been killing it on the pasta game recently and this Spicy Adobo Pasta is one of our new favorites. Now, this pasta is not for the mild spice audience. This is a killer, but if you are like us and LOVE a good spicy dish, this is for you. We do add a bit of cheese on top to give it a nice creamy finish but don’t let disguise you from the heat, this dish packs a punch for sure. It is that heat that keeps you coming back though, even though the spice is high, you can’t stop from taking another bite or 15! Check out the recipe below! —marvelous munch
Continue After Advertisement
Ingredients
- Spicy Adobo Sauce
-
1 tablespoon
olive oil
-
3
cloves of garlic minced
-
1/4
yellow onion diced
-
1
can stewed tomatoes
-
2 tablespoons
tomato paste
-
1 cup
chicken broth
-
2 tablespoons
adobo sauce
-
2
chillies in adobo
-
1 1/2 tablespoons
lime juice
-
1 1/2 tablespoons
chopped cilantro
-
1 teaspoon
cumin
-
1
pinch salt
-
1
pinch pepper
- Pasta
-
1 tablespoon
olive oil
-
2
chicken breasts sliced or cubed
-
1/4
yellow onion sliced
-
1
bell pepper sliced
-
1
package fettuccine
-
marscapone (for creaminess) or cojita cheese
Directions
-
In a large sauce pan or pot add a tbsp oil over medium heat
-
Once oil is up to heat, add the garlic and onion and cook 1-2 minutes
-
Once fragrant add in the stewed tomatoes, tomato paste, and chicken broth
-
Let simmer 2-3 minutes and add remainer of ingredients, bring to simmer and let cook 15 minutes
-
In a pot boil water and cook pasta al dente
-
In a saute pan add olive oil over medium head
-
Add chicken to the pan and cook until just about done
-
Add in the onion and peppers to the pan and continue to saute until chicken is 165° and veggies and cooked but still holds a little bit of a crunch
-
Add the pasta, chicken, and veggies to the sauce and toss well until all ingredients are fully combined
-
Plate the pasta and garnish with cheese. Add a spoonful of marscapone if you want to dial down the head and create a creaminess or cojita cheese if you want to keep the spice alive!
See what other Food52ers are saying.