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I have signed up for this month's Taste & Create event after a long time and I'm paired with Min @ The Bad Girl's Kitchen. There are a ton of dessert recipes that I looked awesome and I really wanted to try them from her blog, but it's just me and my 5 year old at home this week, so didn't feel like making a whole batch of anything. When I saw this penne pasta with chipotle cream sauce recipe, I knew I had to make it. It sounded delicious and I had all the ingredients at home. I made...


4 serving

Total time

40 minutes




  • 8 oz pasta (. (I used Wholewheat Rotini))
  • 1 red onion (- small)
  • 8 oz mushrooms (. - chopped)
  • 2 cloves garlic (- finely chopped)
  • 2 tsp Chipotle peppers
  • 1 cup heavy cream
  • supermarket roast chicken, approximately 200g once shredded
  • to taste Salt Pepper (&)
  • 2 tbsps parsley (- for garnish)


  1. Cook pasta according to package directions. Drain and set aside.
  2. In the meantime, heat 1tbsp butter in a saute pan; add onions and garlic, cook until onions turn translucent, about 5-6 minutes.
  3. Next add the mushrooms and cook until tender, about 6 minutes.
  4. Lower the heat and add cream and milk. Next add chipotle sauce and cook until the sauce thickens, about 3-4 minutes.
  5. Add pasta to the cream sauce, cook for 2 minutes. Season with salt and pepper.
  6. Garnish with parsley and serve hot.

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