It’s been a long time since we’ve had any savory supper dishes around here. I used to publish a lot of these when I initially began the site. I had meant to continue working with them, but sweets took over. It’s understandable since I adore them, but we can’t all live on cake. Sadly.
So I’m thrilled to share this recipe with you today. It’s not only tasty, but it’s the first of a series of savory recipes I’ll be serving this year. And what about you?
- 16 oz box rotini pasta
- 3–4 chipotle peppers in adobo sauce
- 1 1/2 tsp adobo sauce, from the chiles
- 2 cups heavy whipping cream, divided
- 4 garlic cloves, minced
- 1 tbsp butter
- 1 1/2 tbsp flour
- Salt, to taste
- Pepper, to taste
- 2 cups shredded white cheddar cheese
- 3/4 cup corn
- 1 cup black beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- Green onion
- Boil pasta to al dente according to package directions. Set aside.
- In a food processor or blender, puree the chipotle peppers, adobo sauce and 1/2 cup of heavy whipping cream until smooth. Set aside.
- Add the butter to a large 12 in skillet over medium heat and allow to melt
- Add the minced garlic to the pan and saute for about 30 seconds.
- Next add the remaining heavy whipping cream, flour and chipotle mixture and stir to combine. Heat until mixture is bubbly and begins to thicken.
- Add salt and pepper to taste.
- Stir in the shredded white cheddar cheese and allow to melt.
- Add the corn, black beans and chicken and stir to coat in sauce.
- Add the cooked pasta and stir until well coated in sauce.
- Top the pasta with green onion, tomatoes and some additional shredded white cheddar cheese, then serve.