Chipotle Chicken "Riggies" (Rigatoni)
INGREDIENTS
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For the Spicy Tomato/Oil:
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1/4 cup olive oil
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1/2 teaspoon crushed red pepper flakes
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4 cloves garlic, sliced
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1/2 teaspoon Mexican oregano
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1/2 teaspoon dried basil
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1 bay leaf
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2 chipotles in adobo
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1 1/2 cups tomato sauce
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1/2 teaspoon smoked paprika
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Salt to taste
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For the Chicken:
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1 1/2 pounds boneless, skinless chicken, sliced into bite-size pieces (I used chicken thighs)
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Salt
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Pepper
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Garlic powder
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Olive oil
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1 tablespoon flour
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Tips~ Infuse your favorite oils with garlic, herbs and peppers at a low temperature. Great for blending into sauces, dressings or marinades. Keep infused oils stored in the refrigerator for a longer shelf life.
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You will also need:
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3 cups small rigatoni pasta
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Olive oil
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1/2 cup white onion, diced
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2 cloves garlic, minced
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1 cup diced red or yellow bell pepper
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10 cherry tomatoes, sliced in half
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1/3 cup sliced pepperoncini peppers, optional (mild)
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1/2 teaspoon Mexican oregano
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1/2 teaspoon dried basil
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Pinch of red pepper flakes
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Pinch of pepper
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Salt to taste
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1 1/2 tablespoons all-purpose flour
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*if you don't want to use flour, whisk in 2 tablespoons of cornstarch to cold milk... until smooth
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2 cups milk (I used 1%)
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2/3 cup (or to taste) shredded Parmesan cheese, plus more for garnish
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1/3 cup shredded pepper jack cheese, plus more for garnish
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3 cups fresh baby spinach, roughly chopped
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Pepper jack cheese, shredded for garnish
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Green onions (sliced) and fresh jalapeño (diced) for garnish
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