Linguini, Chipotle Cream Sauce, Chargrilled chicken
Linguini in a chipotle cream reduction sauce with char-grilled chicken. Thank you, Louisiana Pepper Exchange for the great chipotle pur é e to use in this dish. The pur é e makes it really easy to dial in the exact flavor desired. This dish was incredibly easy to make. There are not exact proportions to share. It was based on leftover linguini and left over char-grilled chicken. Neither of these was enough for a meal in itself. But, combined, they worked perfectly. How did I make it? 1. Cut the chicken off the bone into something resembling bite size pieces. 2. I sauteed minced garlic in olive oil until it just started to turn color and added the chicken in. 3. I sauteed the chicken and garlic for approximately 30 seconds and added heavy cream. 4. The amount of cream was based on what I thought would be enough to coat the pasta I had when it was reduced. 5. As the cream was reducing, I added a small amount of salt and some of the Chipotle puree. 6. When the cream wa