Chipotle Chicken Pasta

Of all the recipes to start with, I'm not sure this is my best. But it is one that made me call my sister and tell her I had come up with something new if she wanted to try it.

Recipe amount for 1 serving for 1 individual, increase as needed. I don't anticipate this would make good left overs, but it should double/triple/quadruple well.

Chipotle Chicken Pasta

1 c. cooked pasta (your choice, I used spiral pasta because I couldn't find the spaghetti in the pantry)

3 oz. cooked chicken

1 tbs. butter

1/4 c. flour

1/2 c. sour cream, light

1/4 c. skim milk

McCormick Taco Seasoning mix

McCormick Grill Mates Chipotle Pepper marinade (optional)

Prepare chicken by marinading in McCormick Grill Mates Chipotle Pepper marinade and baking or grilling. Honestly, I suggest making this chicken alone as a different meal and making enough to have leftovers for use with the pasta. Already have left over chicken? Use that! Tear cooked chicken into bite-sized pieces.

Cook pasta to al dente, keep pasta cooking water.

In a sauce pan melt butter over low-medium heat. Stir in flour until well blended. Stir in sour cream. Add 1 tsp. McCormick Taco Seasoning. Stir in milk and prepared chicken. Add more McCormick Taco Seasoning 1/2 tsp. at a time to desired taste. Stir in cooked pasta and add pasta water about 1 tsp at a time to your desired consistency. (If you like thinner sauces add more water or milk, thicker sauces add just 1 or 2 tsps of pasta water.) Continue to heat and stir on low-medium heat until cooked chicken is thoroughly warmed. Dig in!

Nothing fancy and a good way to use up left over chicken and/or pasta, but so delicious! Totally met my comfort food craving without crashing my most recent attempts at reasonably healthy eating. This, by the way, it pretty rich so I'd pair it with a salad or fresh fruit.