Pasta Diablo (similar to Carlos O'kelly's)
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|3 c||fajita chicken meat, diced|
|1/2 c||diced onion|
|1/4 c||diced green pepper|
|4 clove||garlic minced|
|2 tsp||garlic powder|
|2 tsp||chicken base|
|2 c||heavy cream|
|1/2 c||sour cream|
|3-4||chipotle peppers in adobo sauce|
|1 box||tri color rotini pasta|
|2 c||monterey jack cheese, shredded|
|1/2 c||chives, sliced green onion tops|
|1||fresh tomato, diced|
EAST MOLINE, IL (pop. 21,302)
Member Since Mar 2012
Pasta Diablo is my favorite dish from Carlos O'kelly's and since they closed down in town here I had to get in the kitchen and figure out how to make it. This is my version.
Preheat oven to 350. Cook pasta and set aside. Cook chicken, dice and set aside. In a blender puree heavy cream, sour cream, garlic powder, chicken base and peppers.
In a skillet melt butter, add onion and green pepper and cook until tender. Add minced garlic and cook for a few more minutes. Now add chicken and sauce let simmer for about 5 mins. Season with salt if needed. (you can thicken sauce with a slurry of cornstarch and water, if desired.)
Add chicken and sauce to cooked pasta, mix well. Pour into a casserole dish and top with cheese. Bake until cheese is melted, about 20 mins. Remove from oven, garnish with diced tomatoes and chives.