Source: Armadillo Border Grill, Denver, Colorado

Serves 2.

8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 1/2 cups Chipotle Cream Sauce
1 ounce cotija cheese
4 cilantro sprigs

The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).

To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.

In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Marinade
1/4 cup soy sauce
3/4 cup soybean salad oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon Japanese chiles

Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.

Chipotle Cream Sauce
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce

In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.