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1
Line baking sheet with foil and place rack over the pan.
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2
Preheat broiler with prepared rack and pan.
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3
Prepare pasta according to package directions.
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4
While pasta is cooking continue.
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5
Combine Chipotle Dry Rub ingredients in a small bowl.
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6
If using whole chicken breast, cut into 1 inch strips.
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7
In a large bowl or plastic freezer bag toss chicken pieces and dry rub until coated.
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8
Remove pan from oven broiler and spray with non-stick cooking spray.
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9
Place spiced chicken strips on rack and return to broiler oven.
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10
Broil chicken 7 minutes then turn.
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11
Broil chicken 5 minutes more then set aside.
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12
Place 1 Tbsp of olive oil in a large non-stick frying pan over medium heat.
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13
When oil is heated add summer squash slices in a single layer over the pan.
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14
Place lid over pan and let cook 3 minutes.
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15
Remove lid, turn squash and replace lid for an additional 3 minutes.
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16
Remove squash and hold to the side.
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17
Add remaining 1 Tbsp olive oil to pan with red onion slices.
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18
Sautee red onion until lightly carmelized.
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19
Add tomatoes, green chiles, and reserved squash to pan and heat through.
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20
Add sour cream to pan and stir to combine.
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21
Reserve a small amount of cheddar cheese for garnish.
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22
Add remaining cheddar cheese and stir to combine.
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23
When pasta is ready add to frying pan with sauce and stir to coat.
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24
Remove pasta and sauce to 4 plates.
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25
Evenly distribute chicken strips or tenders on top of pasta.
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26
Sprinkle each serving with reserved cheddar, scallions, and chopped chipotle peanuts and serve.
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27
**If you don't have the brand name peanuts available where you live follow the next steps.
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28
Take a small non-stick fry pan.
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29
Add 1/4 cup of unsalted dry roasted peanuts.
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30
Add 1 Tbsp of Olive or Canola Oil & stir over low heat.
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31
Take 2 tsp of ground chipotle pepper and add to pan.
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32
Stir fry the peanuts until they are covered in seasoning and you can smell the peanuts are toasted.
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33
Let cool before chopping and adding to the recipe :P.
