Ingredients
Yield: (6 servings)
1 tbsp. vegetable oil
1½ lb. boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup thinly sliced onion
2 cloves garlic, minced
1 can (14.5 oz.) petite-diced tomatoes, drained
¾ cup half & half
2 chipotle peppers in adobo, seeded and chopped
½ tsp. salt
2 tbsp. chopped cilantro
1 lb. pasta (I used mezzi rigatoni)
Preparation
