Chipotle Chicken Mac

  • Yield: servings

Ingredients

1pound uncooked elbow macaroni
8ounces Queso Cheese
1/8teaspoon ground nutmeg
1 to 2drop hot sauce, optional
-- Ground black pepper and salt
-- (2) 8 ounce skinless chicken breast
6ounces can chipolte chilies
2teaspoons roasted garlic
1/2cup ketchup
1/4cup of water
1tablespoon olive oil
3tablespoons rice wine vinegar
1tablespoon honey
3tablespoons unsweetened cocoa powder

Instructions

At least a day ahead (the longer the better) prepare chipolte sauce
Blend chipoltes, garlic, ketchup, water, olive oil, rice wine vinegar, honey, and cocoa powder. Store in refrigerator till used.

Day of…

Cover chicken breasts in chipolte sauce and bake at 350 degrees for 30 mins. Cool and shred with Fork. Add more chipolte sauce to chicken till well-covered buy not overly wet. Cover and set aside to marinate while preparing pastas.

Cook pasta according to package directions. Drain and transfer to a large bowl.

Scald milk by heating in a small saucepan over medium heat Add Queso cheese, nutmeg, hot sauce, pepper and salt to scalded milk. Simmer until cheese melts, stirring constantly.
Fold cheese mixture into pasta, separate chicken so it's not clumpy and fold in to pasta and transfer mixture to a serving platter.

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