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Tri-Color Penne with Chicken Recipe 



      Tri-Color Penne with Chicken Recipe



      Tri color penne


      1 Rotisserie Chicken, make your own or 4 cups of cooked chicken (skinned, deboned and shredded)
      1 Box Frozen Chopped Spinach (thawed and squeeze out all the liquid)
      1 Chipotle Pepper (finely chopped)
      1 tablespoon Adobo Sauce
      1 pack of  Tri-Color Penne
      2 Cloves Garlic (finely chopped)


      1 Pot of Water
      1 ½ teaspoon Salt (divided)
      1 tablespoon Canola Oil
      3 tablespoon Extra Virgin Olive Oil
      ¼ teaspoon Black Pepper
      1 pinch of Sugar (optional)

      1. Bring a pot of water to a boil
      2. Add 1 teaspoon salt, canola oil and pasta
      3. Quick stir and let it cook until al dente and drain
      4. Use the same pasta pot, add Extra Virgin Olive Oil at medium high heat
      5. Add Chipotle, Adobo Sauce and Garlic to infuse the oil; about 1 minutes
      6. Add spinach and stir; about 2 minutes
      7. Add chicken, ½ teaspoon salt, black pepper and cook until warm; 3-5 minutes
      8. Stir in pasta and toss to combine
      9. Add sugar, optional, if it is too hot for you and serve


      Recipe by Chef: Easy dinner recipes 


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