Chipotle Pasta

This is a yummy meal that Jeff and I like. We usually have to pull out some noodles and add the sauce before we put in the chipotle for Lynne because it can be too spicy. (We eyeball the chipotle so sometimes it burns your mouth and sometimes it's barely a hint of heat.)

I just googled this pasta and I guess it's based on a Cheesecake Factory dish.

1.5 lb of pasta (we use the garden rotini from Walmart)
1 jar alfredo sauce (feel free to make your own, if you feel like it)
1 lb (or less) of chicken, cut up
1 red pepper, cut into strips (we usually make them about the same length as the rotini)
1 TBsp (I think) of chipotle paste
parmesan cheese

We have only been able to find cans of chipotle peppers, so I found this recipe to make the chipotle paste. I split it into two small containers and toss one in the freezer. I bet half-filled ice cubes would be the perfect amount, too. Perhaps I'll do that once I make the next batch.

Anyway, start the pasta cooking. Cook up the chicken and the peppers in about a tablespoon of oil. I love how it smells as the peppers are cooking. Add the alfredo sauce. This is when you would put some aside for the non-spicy lovers in your house. Add the chipotle paste and let the sauce simmer while the pasta finishes cooking. Drain the pasta and add to the sauce.

Serve, topped with grated parmesan (use real parmesan, rather than the Kraft canned stuff - tastes better).