Chipotle Lime Chicken Pasta
Directions
- 1To your slow cooker, add boneless, skinless chicken thighs, diced yellow onions, red bell peppers, canned chipotles in adobo, honey, red enchilada sauce, tahini, cumin, garlic powder, black pepper, and salt.
- 2Let that cook for 3-4 hours on high or 4-5 hours on low.
- 3Once cooked, the chicken should fall apart easily.
- 4Add in chopped cilantro, and the juice and zest of two limes.
- 5Pour over half-cooked pasta, add light sour cream, fat-free Greek yogurt, and milk.
- 6Cover for 15 to 20 minutes to let the pasta finish cooking.
- 7Top off with shredded mozzarella.
- 8Portion into nine equally sized servings and store frozen.
Ingredients
- 1120 g boneless, skinless chicken thighs
- 196 g chipotles peppers in adobo
- 40 g honey
- 120 g red enchilada sauce
- 1 yellow onion
- 3 bell peppers
- 0.5 Tbsp tajin
- 2 Tbsp salt
- to taste garlic powder
- to taste cumin
- to taste pepper
- 2 limes
- 1 large handful chopped cilantro
- 672 g pasta of choice
- 240 g 0% Greek yogurt
- 227 g light sour cream
- 360 g fat free ultrafiltered milk
- 227 g reduced fat mozzarella
Equipment
slow cookermicrowave
Tips
- Use FAGE or similar thickness Greek yogurt to prevent splitting when added to hot food.
- Cook pasta for half of the package time before adding to the slow cooker.
- To reheat: microwave (covered) for 3-4 minutes, mix, add a splash of milk or water, microwave another 2-3 minutes until heated through.
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