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Cheesy Chipotle Chicken Pasta Casserole with Avocado

Main Dishes

Cheesy Chipotle Chicken Pasta Casserole with Avocado
Nutrition Facts
8 serving per container
Serving size 1 serving
Calories 580
% Daily Value*
Total Fat 27g 35%
Saturated Fat 7g 36%
Trans Fat 0g  
Cholesterol 100mg 33%
Sodium 1030mg 45%
Total Carbohydrates 56g 20%
Dietary Fiber 4g 14%
Total Sugars 3g  
  Includes 0g Added Sugars 0%
Protein 33g
Calcium 242mg 20%
Iron 2mg 8%
Potassium 310mg 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe by Pati Jinich

Ingredients

  • 1-1/2 lb. ripe tomatoes
  • 2 ea. garlic cloves
  • 1 ea. chipotle chile in adobo sauce, seeded (optional)
  • 2 T. sauce from chipotles in adobo, or to taste
  • 1/2 c. coarsely chopped white onion
  • 3/4 t. kosher or coarse sea salt, plus more to taste to season chicken
  • 1/4 t. freshly ground black pepper, plus more to taste to season chicken
  • 6-8 ea. boneless skinless chicken thighs
  • 1 t. dried oregano
  • 6 T. vegetable oil, divided
  • 1 lb. penne or elbow pasta
  • 3 c. chicken broth
  • 3 c. grated melty cheese such as Oaxaca, Monterey Jack, or mozzarella (12 oz.)
  • 1 ea. Avocado From Mexico, halved, pitted, peeled, and sliced, for garnish
  • Mexican crema, crème fraiche, or sour cream, for garnish (optional) to taste
Text Me Ingredients

Instructions

  1. Place tomatoes and garlic in a medium or 3-quart saucepan and cover with water.
  2. Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes.
  3. Transfer tomatoes and garlic, along with 1/2 cup of the cooking liquid, to a blender or food processor. Allow to cool slightly, then add the chipotle chile, onion, adobo sauce, salt, and pepper and puree until smooth.
  4. Sprinkle chicken with oregano and salt and pepper to taste.
  5. Heat 4 tablespoons oil in a large, deep and thick casserole or skillet set over medium-high heat.
  6. Once hot, sear the chicken thighs, about 2 to 3 minutes per side, until browned but not thoroughly cooked. Remove from skillet, reserve in a bowl.
  7. Pour the remaining 2 tablespoons of oil into the casserole and set over medium-high heat. Once hot, add the pasta.
  8. Fry for a few minutes, stirring constantly, until pasta smells toasty and begins to brown, don’t let it burn. Pour the tomato puree over the pasta. Note: it will splatter, so you may want to use the lid as a shield over the casserole.
  9. Stir, cover partially, and let the sauce cook for about 5 to 6 minutes, stirring occasionally, until it darkens and cooks into a thick puree consistency.
  10. Nest the browned chicken on the pasta, pour the chicken broth on top, stir gently, cover with a tight-fitting lid, reduce heat to low and cook for 50 minutes.
  11. Preheat the oven to 400˚F.
  12. Remove the lid, sprinkle the cheese all over the pasta, place the casserole in the oven, and bake for 10 to 12 minutes, or until cheese has completely melted and begun to lightly brown. Serve hot.
  13. Place avocado slices all around. Drizzle Mexican crema on top.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Cheesy Chipotle Chicken Pasta Casserole with Avocado
Amount Per Serving 8
Calories 580 Calories from Fat 0
% Daily Value*
Total Fat 27g 35%
Saturated Fat 7g 36%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 100mg 33%
Sodium 1030mg 45%
Total Carbohydrates 56g 20%
Dietary Fiber 4g 14%
Total Sugars 3g  
  Includes 0g Added Sugars 0%
Protein 33g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 242mg 20%
Iron 2mg 8%
Potassium 310mg 6%
* Percent Daily Values are based on a 2000 calorie diet.

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