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Ingredients
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🍗 chicken thighs
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🌶️ chipotle peppers in adobo
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🍯 honey
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🌶️ red enchilada sauce
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🧅 onion
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🌶️ bell peppers
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🍋 lime juice (3 limes)
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🍋 lime zest (3 limes)
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🌿 cilantro
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🍝 rigatoni (32 oz)
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🍦 nonfat greek yogurt
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🥛 sour cream
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🥛 fat free ultrafiltered milk
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🧀 reduced fat mozzarella
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🌶️ Tajin
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🧂 salt
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🧄 garlic powder
Recipe below 👇
CHIPOTLE LIME CHICKEN PASTA
Makes 10 Servings
Per Serving: 517 Calories | 45g Protein | $3.65
Ingredients
Skinless Chicken Thighs 48oz | 1361g
Chipotles Peppers in Adobo 7oz | 198g
Honey 2 Tbsp | 42g
Red Enchilada Sauce ¾ cup | 180g
Yellow Onion 1x | 150g
Bell Peppers 3x | 450g
Lime Juice (3 limes) 6 Tbsp | 90g
Lime Zest (3 limes) 1 tsp | 3g
Cilantro 1 cup | 16g
Cooked Rigatoni (32oz uncooked) 80oz | 2268g
Nonfat Greek Yogurt 1 ½ cup | 340g
Light Sour Cream 1 cup | 240g
Fat Free Ultrafiltered Milk 1 ½ cups | 360g
Reduced Fat Mozzarella 2 ½ cups | 283g
Tajin 1 Tbsp | 15g
Salt 2 Tbsp | 36g
Garlic powder, cumin, pepper
Directions
1. Cook the rigatoni for half of the package time. Drain and set aside.
2. In a slow cooker, combine the skinless chicken thighs, chipotles in adobo, honey, red enchilada sauce, diced yellow onion, diced bell peppers, tajin, salt, garlic powder, cumin, and pepper.
3. Cook on High for 3-4 hours or Low for 4-5 hours, until the chicken is tender.
4. Shred the chicken in the slow cooker. Add the lime juice, lime zest, and chopped cilantro.
5. Stir in the cooked pasta, yogurt, sour cream, and milk.
6. Top with the reduced fat mozzarella, cover, and let it melt for 20 more minutes.
7. Separate into 10 equal servings and store frozen.
Reheating
Microwave
Fridge: 2 minutes, mix, add a splash water, 2 minutes.
Frozen: 3 minutes, mix, add a splash of water, 3 minutes.