Thursday, May 1, 2008


Chipolte Meat Rub

1 tsp Ground Chipolte

1 tsp Black Pepper

½ tsp Allspice

2 tsp Cumin seed, toasted and then ground

2 tsp Coriander seed, toasted and then ground

¼ cup Paprika

1 Tbs Sugar or Splenda

1 Tbs Salt

Combine, and then grind in coffee grinder or Food processor/blender

Chipolte Vegetable Rub

2 Tbs Paprika

1 tsp Black pepper

1 tsp Dried Thyme

1 tsp Dried Rosemary

2 tsp Garlic powder

½ tsp Ground Chipolte

Combine, and then grind in coffee grinder or Food processor/blender

Chipolte Chicken and Pasta with Tomato Relish

4 Boneless Skinless Chicken Breasts

1 Hand full Cilantro, chopped fine

1 Green pepper, Diced

1 Red Pepper, Diced

½ Medium Onion, Diced

1 Large Tomato, Diced

1 Lime, Zested, Sliced in wedges

1 Tiny can of Corn

1 Box Pasta, (penne or other) Cooked and Drained

2 Tbs unsalted Butter

2 tsp Flour

1 ¼ Cups of Milk, room Temperature

(Or substitute1 cup milk, ¼ heavy Cream, for a heavier sauce)

Chipolte Meat Rub (1 Tbs + 1 tsp)

Chipolte Veggie Rub (1 -2 tsp)

1 tsp minced garlic

Olive oil

4 Slices Muenster Cheese (optional)


Wrap each Chicken Breast in a saran wrap pocket, pound until flat. Rub with 1 Tbs of Chipolte… use more if you like.

Preheat oven to 350˚.

In a heavy oven proof pan, heavily coat with olive oil and place over Medium heat. Once heated add, Chicken and sauté until each side is nicely colored, transfer pan to oven and bake at 350˚ for about 25 minutes, until center is no longer pink. If desired, top each with one slice folded in half during last 5 minutes of Bake time.

In a smaller saucepan, lightly coat with Olive Oil and heat to Medium heat. Combine Half of Green Peppers, onion, tomatoes, red pepper and garlic to pan and sauté until onion is translucent… add 1 tsp of the Vegetable Chipolte Seasoning, 1 Tbs chopped cilantro, squeeze one lime wedge into pan… add lime zest, tomatoes, and the small can of corn and reduce heat to very low. Stirring occasionally.

In small saucepan, heat over medium-low heat, butter, add flour once melted and stir continuously. Once combined pour in milk and stir continuously for about 1-2 minutes, reduce heat, add 1 tsp of Chipolte Meat seasoning or more to taste, Stir. In a medium fry pan, or nonstick pan add a tsp of olive oil and other half of peppers and onions, sauté until onion is translucent, add cooked pasta, stir until pasta is warm, add sauce and bring to soft boil, stirring often. Remove from heat. Stir in remaining Cilantro.

Variations ** The Chicken can be grilled, baked, chopped into strips and sautéed in same pan as pasta is prepared, making it a one skillet dish if desired! Or forget the Chicken and use Steak, Chops, Tilapia, or Shrimp! Serve Relish on the side! Do it your way!

Healthy Variations ** Use whole-wheat noodles, skim Milk and no cream, and do not use the cheese. Grill chicken and use olive oil only lightly in each dish.

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