Chipotle Paste Recipe

INGREDIENTS:

7 ounces Can chipotle chilies en adobo
2 tablespoons Corn oil
3 large Garlic cloves
2 teaspoons Ground coriander
1 teaspoon Thyme
1 teaspoon Freshly ground black pepper

DIRECTIONS:

In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.

Uses: Brush the paste on beef and pork roasts, baby back ribs, chicken or shellfish. Mix with sour cream or mayonnaise to accompany grilled meat, poached chicken or baked potatoes. Add to a vinagrette from raw or steamed vegetables. Stir into chicken stock along with shredded cooked chicken, chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster stock with assorted seafood. Mix into a simple tomato sauce to go with pasta, meatballs, sauteed shrimp or squid, or use as the base for a stew.

This recipe for Chipotle Paste serves/makes 2 cups.

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Chicken and Pasta Chowder Recipe

INGREDIENTS:

3 boneless skinless chicken breast halves, cut into bite-sized pieces
1 medium onion, chopped
2 garlic cloves, minced
2 (14 1/2-oz.) cans ready-to-serve chicken or vegetable broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
3/4 cup uncooked rotini (spiral pasta)
1 (1-lb.) pkg. Green Giant Select Frozen Broccoli, Carrots and Cauliflower
4 cups skim milk
1/2 cup flour
1/2 medium red bell pepper, chopped
1/4 cup shredded fresh Parmesan cheese

DIRECTIONS:

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium heat until hot. Add chicken, onion and garlic; cook 4 to 6 minutes or until onion is tender, stirring occasionally. Stir in broth, basil and salt.

Bring to a boil. Add rotini; cook over medium high heat for 8 minutes, stirring occasionally. Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well. Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil, stirring frequently.

Reduce heat to medium; cook 3 to 5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally. To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese.

This recipe for Chicken and Pasta Chowder serves/makes 6.

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Turkey Sausage and Pasta Recipe

INGREDIENTS:

1 pound turkey sausage — diced
1/2 pound zucchini — thinly sliced
1/2 teaspoon dried sage
1 cup chicken broth
1 cup sun-dried tomatoes — slivered
1 pound penne pasta — cooked and drained
1/4 cup parmesan cheese

DIRECTIONS:

Saute sausage and zucchini in a large skillet until sausage is cooked through. Add sage, broth, and tomatoes to the skillet. Salt and pepper to taste if desired. Cook for 3-4 minutes or until tomatoes are plumped. Toss sauce with pasta, top with parmesan and serve.

This recipe for Turkey Sausage and Pasta serves/makes 6.

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