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Creamy Roasted Jalapeño Pasta
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Creamy Roasted Jalapeño Pasta

Course Dinner
Cuisine American
Keyword Creamy Jalapeno Sauce, Jalapeno Pasta, Mexican Chicken Pasta
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Calories 550kcal
Author Heather

Ingredients

  • 1- 1 1/3 lbs boneless skinless chicken thighs
  • 2 tbsp oil for frying

Chicken Marinade

  • 1/4 cup olive or avocado oil
  • 2 limes juiced *about 3 tbsp
  • 3-4 garlic cloves *peeled
  • 1 small bunch cilantro
  • 1 lg roasted jalapeños

Pasta Sauce

  • 12 oz full fat sour cream or Greek yogurt
  • 1 lime juiced
  • 1 small bunch cilantro
  • 3 garlic cloves *peeled
  • 1-2 roasted jalapeños *remove seeds for less heat
  • 1 tsp salt

Pasta

  • 1 lb pasta
  • 2 tbsp salt
  • 10 oz frozen corn
  • 12 oz jar roasted red bell peppers *drained & cut into strips

Instructions

  • Using a long handle pair of tongs roast 2-3 jalapeños over a medium low flame until pepper is tender and skin is blistered (for oven roasting see above tips). Cut off tops and refrigerate 2 of the peppers until needed for sauce. Combine all ingredients for marinade in a food processor and blend well. Place chicken thighs in a large ziplock bag or glass container. Pour marinade over and mix well so that marinade covers all chicken. Marinade in refrigerator for 3-24 hours.
  • Combine all ingredients for pasta sauce in the same food processor and process until smooth. Place in refrigerator until needed.
  • Cook pasta according to directions on the package to al dente in salted water (2tbsp). Place frozen corn in colander and pour drain pasta over corn.
  • Meanwhile, while the water for the pasta is coming to a boil, Preheat oven to 350℉ & heat a frying pan over medium/high heat. Add oil and fry marinated chicken thighs for 7-8 minutes per side. Place in oven to finish the cooking process. Bake for 10 mins or until chicken reaches an internal temperature of 165℉. Remove from oven & cut into cubes.
  • Add prepared sauce to a large pan and heat over medium heat for about 8-10 minutes. Add chicken, pasta, corn and red bell peppers. Stir well.

Notes

*Please use as many organic ingredients as possible.* If you enjoy your sauce a little thiner add the juice of 1 additional lime or 1 to 2 tbsp pasta water to the sauce before adding pasta.

Nutrition

Calories: 550kcal | Carbohydrates: 56g | Protein: 42g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 134mg | Sodium: 444mg | Potassium: 785mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1397IU | Vitamin C: 61mg | Calcium: 85mg | Iron: 2mg