Chipotle Chicken Pasta Casserole

Name: Chipotle Chicken Pasta Casserole
Ingredients: 1 1/2 pounds ripe tomatoes; 2 cloves garlic; 1/2 cup coarsely chopped white onion; 1 teaspoon kosher or coarse sea salt (divided, or to taste); 1/4 teaspoon freshly ground black pepper (plus more to taste to season chicken); 2 tablespoons sauce from chipotles in adobo (or to taste); 1 chipotle chile in adobo sauce (seeded, or to taste, optional); 1 1/2 pound boneless skinless chicken thighs; 1 teaspoon dried oregano; 6 tablespoons vegetable oil (divided); 1 pound penne or elbow pasta; 3 cups chicken broth (homemade or store bought); 2 cups grated melty cheese (such as Oaxaca, Monterey Jack or mozzarella, 8 ounces); 1 ripe Mexican avocado (halved, pitted, meat scooped out and cut into slices (optional for garnish)); Mexican crema (Latin-style cream, crème fraiche or sour cream (optional for garnish))

"Chipotle Chicken Pasta Casserole recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”..."

INGREDIENTS

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1 1/2 pounds ripe tomatoes

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2 cloves garlic

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1/2 cup coarsely chopped white onion

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1 teaspoon kosher or coarse sea salt (divided, or to taste)

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1/4 teaspoon freshly ground black pepper (plus more to taste to season chicken)

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2 tablespoons sauce from chipotles in adobo (or to taste)

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1 chipotle chile in adobo sauce (seeded, or to taste, optional)

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1 1/2 pound boneless skinless chicken thighs

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1 teaspoon dried oregano

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6 tablespoons vegetable oil (divided)

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1 pound penne or elbow pasta

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3 cups chicken broth (homemade or store bought)

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2 cups grated melty cheese (such as Oaxaca, Monterey Jack or mozzarella, 8 ounces)

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1 ripe Mexican avocado (halved, pitted, meat scooped out and cut into slices (optional for garnish))

•

Mexican crema (Latin-style cream, crème fraiche or sour cream (optional for garnish))

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