Chipotle Chicken Pasta

• 1lb rigatoni pasta
• 1/2 a yellow onion, sliced
• 2 cloves of garlic, chopped
• 3 cups of cooked shredded chicken
• 1/2 cup of shredded parmesan
• 1 cup of basil leaves
• 1 cup of heavy whipping cream
• Shaved parmesan for garnish
• Basil leaves for garnish
• For the Sauce
• 3 whole chipotle peppers
• 1 tbs chipotle sauce (from the can of whole chipotle peppers)
• 3 tsp tomato paste
• 4 tsp vinegar
• 1 tbs brown sugar
• Juice of one lime
• 2 cloves of garlic
• 1 tsp corn starch

1. 1. Cook the pasta per the package directions, al dente. Set aside.
2. 2. Place all pasta sauce ingredients in a food processor and puree. Set aside.
3. 3. In a saute pan over medium heat, add olive oil, sliced onions, and chopped garlic. When onions and garlic begin to sweat, add the cooked shredded chicken.
4. 4. Pour the chipotle puree and heavy whipping cream over the chicken and let it come to a simmer.
5. 5. When chicken is heated through add the parmesan cheese and fold, until it has melted.
6. 6. Add the cooked rigatoni to the pan. When heated through, turn off the heat and fold in the basil leaves.
7. 7. Garnish the pasta with shaved parmesan and basil leaves.

rigatoni pasta, yellow onion, garlic, chicken, parmesan, basil, cream, basil, peppers, peppers, tomato, vinegar, brown sugar, lime, garlic, corn starch

Taken from www.epicurious.com/recipes/member/views/chipotle-chicken-pasta-52820831 (may not work)