Southwest Chipotle Chicken Pasta
8 ounces spiral pasta (or other pasta of your choice) 2 Tablespoons olive oil 1 small green pepper, julienned 1/4 cup onion, julienned 1/4 cup sun dried tomatoes, julienned 1 clove garlic, minced (or 1/2 teaspoon garlic powder) 1/2 pound chicken tenders (cubed) 1/2 cup Chipotle Spread and Dip (see Chipotle Spread and Dip in Snack section) 1/4 - 1/2 cup milk
As always with my recipes the amounts are estimates, use whatever veggies you like in whatever proportion. You cannot go wrong.
Please tell us about your favorite recipe that can be prepared in a recreational vehicle kitchen.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.