A sprinkling of fresh, chopped parsley would have done wonders for that photo. Smart food photographers probably keep parsley in their fridge at all times.
Food photography faults aside, this dish was wonderful! I based it off of a recipe for Chipotle Shrimp Scampi, from my friend Joyce’s new recipe blog. (Her photo is better than mine.) One of my kids doesn’t like shrimp, so I decided to use the grilled chicken I had sliced and frozen. Since I was using meat that was already cooked, I didn’t need to use the chipotle rub that the original recipe called for. I used the sauce from chipotle peppers in adobo sauce that I had stored in the freezer.
Here’s what you’ll need:
- Angel hair pasta
- 4-6 cloves garlic, minced or crushed
- olive oil
- 1-3 Tbs. adobo sauce from chipotle peppers
- 1/2 cup white wine
- 3-6 Tbs. lime juice
- 5 Tbs. butter
- a few ladles of cooking water from the pasta
- 1 1/2 lbs. grilled chicken, sliced
Cook the pasta according to the directions. Saute garlic in oil. Add adobo sauce and grilled chicken. Cook for a few minutes till the chicken is hot. Remove chicken. Add wine, lime juice, butter and a few ladles of cooking water to the pan. Cook till hot and bubbling.
Drain pasta. Stir chicken and sauce into the pasta. Add more pasta water if the dish is too sticky.
A few notes: I used the lower quantities of adobo sauce and lime juice, but next time I will increase both. It was good, but the yum factor would be upped with more of each of these.
I buy chipotle peppers in adobo sauce in the small cans. Most recipes only use a small part of the can, but the rest freezes great.
Cilantro or parsley would be great to add to this too.