Chipotle Lime Chicken Pasta
Serves 9
Directions
- 1Add chicken thighs, diced yellow onion, diced bell peppers, chipotle peppers, honey, enchilada sauce, tajin, salt, garlic powder, cumin, and black pepper into the slow cooker.
- 2Cover and cook on high for 3-4 hours or low for 4-5 hours.
- 3Stir the mixture to shred the chicken, then mix in chopped cilantro, lime juice, and lime zest.
- 4Add half-cooked pasta, light sour cream, Greek yogurt, and milk to the slow cooker.
- 5Cover and cook on low for 15-20 minutes.
- 6Stir in shredded mozzarella, portion into 9 servings, and store frozen.
Ingredients
- 1120 g skinless chicken thighs
- 196 g chipotle peppers in adobo
- 40 g honey
- 120 g red enchilada sauce
- 1 whole yellow onion
- 3 whole bell pepper
- 1/2 tbsp tajin
- 2 tbsp salt
- garlic powder (optional)
- cumin (optional)
- black pepper (optional)
- 2 whole lime juice
- 2 whole lime zest (optional)
- cilantro, chopped
- 672 g pasta
- 240 g 0% Greek yogurt
- 227 g light sour cream
- 360 g fat free ultrafiltered milk
- 227 g reduced fat mozzarella
Equipment
slow cookerspooncolander
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