Thank you Stonyfield and Simply Organic for sponsoring today’s recipe. As always, all opinions are my own.
I’ve got a spicy new one pot recipe to share with you today. Perfect for busy weeknights when you don’t feel like cooking dinner. My recipe for One Pot Chipotle Ranch Chicken Pasta is sure to be a new family favorite. My entire family loved this recipe–even my toddler. Yes, it has chipotles in it so it’s going to be a tad spicy. My toddler loves spicy food, so I just have to preface that! Since I’m roughly 20 days from delivering my second baby I’m all about easy meals these days. So what does Stonyfield and Simply Organic have to do with this one pot wonder? When Stonyfield asked me if I wanted to try their newest offering, Double Cream, I jumped at the chance. They also partnered with Simply Organic spices and dips to share with us some of their newest offerings as well.
What’s Double Cream? It’s the stuff of yogurt cooking dreams! Made specifically with cooking in mind, Double Cream has just what it says, a higher fat content than any of the Stonyfield whole milk yogurts, making it thicker, creamier, and more luscious for your cooking needs, while still boasting all the awesomeness of yogurt. It’s also an ideal and wholesome substitute for cutting oils and sour cream. It’s a one-for-one substitute for sour cream and you cut your oil and butter in half by subbing out with Double Cream.
In my case, I subbed out using heavy cream for Double Cream and not a single person at the dinner table (my husband, dad, and brother) had any idea that the creamy pasta was creamy because of the Double Cream yogurt verse heavy cream. It wasn’t until everyone gobbled up their plate that I told them that this was made a little bit healthier using yogurt instead of heavy cream.
I also added in a ton of veggies making this a complete one pot meal. No need to have to make extra side dishes of veggies because all of the veggies are in the skillet! One packet of Simply Organic Chipotle Ranch dip is all I needed to flavor this meal. And boy, did it pack a punch. I was afraid that it wouldn’t have enough flavor, but it definitely did! So trust me, that just a 1 ounce serving is going to do this pasta justice! So if your looking to simplify your weeknight dinners and lighten them up a little try my recipe for One Pot Chipotle Ranch Chicken Pasta.
Spicy Chicken Chipotle Pasta
Equipment
- Measuring Spoons
- Pasta Pot
- Large Skillet
- Stove Top
Ingredients
- 1 tablespoon Olive oil
- 1 pound chicken tenderloins
- salt & pepper to taste
- 3 cloves Garlic minced
- 1 white onion diced
- ½ Red bell pepper sliced lengthwise
- 1 pound Penne pasta
- 1 cup frozen green peas
- 12 ounces broccoli chopped
- 2 cups chicken broth divided
- 1 tablespoon Cornstarch
- 1-½ tablespoons Diced Chipotle in Adobo Sauce
- ¼ teaspoon Smoked Paprika
- ½ cup Pasta water
- 1 cup Heavy Cream
- ¼ cup fresh parsley minced
Instructions
- Boil pasta in salted water until al dente (about 8 minutes). Drain and set to the side.
- In a large skillet, heat olive oil on medium-high heat. Add in the chicken tenderloins and season with salt and pepper. Cook for 5-7 minutes, turning half way through. Once cooked, remove from the pan.
- In the same skillet, on medium heat sauté garlic, diced onion, and sliced red bell pepper until fragrant (about 5 minutes). Add finely chopped chipotle peppers and adobo sauce and smoked paprika stirring to combine. Stir in 1-½ cup chicken broth and broccoli. Bring to a simmer and cook for 2 minutes with lid on.
- While the sauce cooks, chop the chicken and set to the side. Stir together the cornstarch and the remaining ½ cup of chicken broth. Pour into the pan along with the heavy cream.
- Put the sliced chicken back in the skillet along with the cooked penne and green peas. Toss everything together, and simmer for 3 minutes. Then stir in chopped parsley.
Did you make this recipe? Let me know!