Chicken Penne Pasta with Chipotle Butter Sauce

Course: Dinner, Pasta

Ingredients:

• 1 lb chicken breast, thinly sliced

• 1 lb penne pasta, cooked al dente

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 cup white wine

• 1 cup chicken broth

• 1 cup heavy cream

• 2 tablespoons chipotle in adobo sauce, minced

• 1/2 cup unsalted butter

• Salt and black pepper to taste

• 1 cup fresh squash and zucchini mix, thinly sliced

• 1 cup seasoned carrots, julienned

• Fresh cilantro, chopped (for garnish)

• Tortilla strips (for garnish)

Instructions:

1. Season the sliced chicken with salt and black pepper.

2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

3. Cook the chicken slices until fully cooked and golden brown. Set aside.

4. In the same skillet, add the remaining tablespoon of olive oil.

5. Sauté the fresh zucchini and seasoned carrots until tender-crisp. Set aside.

6. In the skillet, add minced garlic and sauté until fragrant.

7. Pour in the white wine and simmer until it's reduced by half.

8. Add chicken broth, heavy cream, and minced chipotle in adobo sauce to the skillet.

9. Stir in unsalted butter until the sauce is smooth and well combined.

10. Season the sauce with salt and black pepper to taste.

11. Add the cooked penne pasta to the skillet with the chipotle butter sauce, tossing until the pasta is well coated.

12. Gently fold in the cooked chicken and sautéed vegetables.

13. Transfer the Chicken Penne Pasta to a serving dish and garnish with fresh cilantro and tortilla strips for added texture and flavor.