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Creamy Chicken Tinga Pasta

Servings 4
Author Karen @ The Tasty Bite

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 chipotle peppers in adobo sauce chopped
  • 14.5 oz canned diced tomatoes
  • 3 cups chicken broth more if necessary
  • 2 cups cooked chicken shredded
  • 12 oz large box of Skinner Elbows
  • 1/2 cup heavy cream
  • 1 tbsp cilantro chopped

Instructions

  • Heat oil in a large skillet over medium heat. Saute onions and garlic for 3 minutes or until tender, stirring occasionally.
  • Stir in the oregano, cumin, chipotle peppers, and cook for a minute.
  • Add in the tomatoes and chicken broth, and bring to a boil. Add shredded chicken and Skinner Elbows pasta.
  • Let simmer for about 12 minutes or until tender and thickened, stirring often and adding more broth if necessary. When pasta is ready, stir in heavy cream.
  • Season with salt and pepper to taste, and garnish with cilantro just before serving.