Chicken Chipotle

Ingredients
  • 1 cup Shamrock Farms Sour Cream
  • 1 lb. boneless chicken breast
  • 5 tablespoons margarine
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon fresh garlic, diced
  • 1 1/2 chipotle peppers in adobo sauce
  • 3/4 cup tomato Roma, diced
  • 1/4 cup diced yellow onion
  • 1 can (14 ounces) of chicken broth
  • 1 cup diced carrots, 1/4”
  • 2 cups broccoli florets cut in half
  • 1 cup diced asparagus, 1/4”
  • Box (6 ounces) of pasta
Cooking instructions
  1. Bring 2 quarts of water to a boil. Put broccoli, carrots and asparagus in water 2 1/2 minutes and drain water/cool down.
  2. In 10” pan, put 3 tablespoons margarine. On medium heat, melt and add fresh garlic, chopped up chipotle peppers.
  3. Cut up chicken in 1/2” cubes, stir and add spices and 3/4 cup chicken broth. Cook for 10 minutes and add tomatoes and onion.
  4. Cook 5 minutes and add sour cream; mix well. Remove from heat.
  5. In 10” pan, melt 2 tablespoons margarine, add vegetables and heat for 3 minutes. Put vegetables over pasta and add chicken chipotle on top.