Ann’s Southwest Chicken & Veggie Pasta in Chipotle Cream Sauce

Olive oil
4 boneless skinless chicken breasts cut into bite size pieces

Assorted veggies… I use: a jar or two of roasted red bell peppers, and some diced chiles from a can or ones you roast yourself (spicy as desired!) – use some kind of roasted peppers

3 medium size zucchini, diced
3 medium yellow squash diced
1 medium red onion, sliced
1-2 cans of sweet corn, drained – make sure you keep the corn

1/4 c roasted sun dried tomatoes in olive oil, chopped, OR
1 pint cherry tomatoes or other small variety
2 T flour
2 T butter
3 cloves garlic chopped
1/2 small can of chipotle chiles in adobo sauce, chopped up
(get this in the Mexican food section of the grocery store), go with less if you’re
not into spicy foods, or skip it and just do cream sauce. If you want real heat, add more at your own risk!
1 – 1 /4 c mozarella, shredded

1 lb any kind of fettucini
cilantro for garnish, optional.

Cook pasta according to directions and dump in a big bowl.

While pasta is cooking, warm up 2 T of olive oil in a skillet over medium high and stir fry chicken till done. Dump the chicken in with the pasta. Next put a little more olive oil in the skillet and add all veggies. Stir fry till crisp tender, and dump those in with the pasta and chicken. Last but not least make the sauce.

Melt the butter with chopped garlic in a medium pan over medium low heat. Add flour and stir to make a roux (pasty looking butter/flour stuff). Then add milk and stir constantly to mix up all ingredients, then heat milk to boiling. As the milk heats, the mixture thickents. When its really thick, turn heat down to low, add cheese and chipotle chopped chiles with adobo sauce and stir. Add salt if you like. Mix this over the pasta/chicken/veggie combo and enjoy. Looks nice with a little cilantro sprinkled on top.