Peggy’s Chipotle Penne Pasta


12 ounces uncooked penne pasta
1/4 cup butter (1/2 cube)
1 teaspoon garlic powder 
2 tablespoon all-purpose flour
2 1/2 cups whole milk
3/4 cup grated Parmigiano Cheese, divided
4 oz.  cream cheese
1/2 teaspoon sea salt
2 chipotle peppers in adobe sauce, chopped fine
1 tsp olive oil
12 large fresh mushrooms, cleaned and sliced
1/2 green bell pepper, cleaned and sliced
¼ small purple onion, chopped


In large pan, cook penne pasta in boiling water as directed on package, 12-14 minutes, Drain.  Return to large pan and set aside.  

While pasta is cooking, heat large skillet on medium heat, add 1 tsp olive oil, add onions, bell pepper and mushrooms, sauté' until tender. Remove from heat.

Melt butter in a medium saucepan over medium heat. Add garlic powder; sauté 1 minute, stirring frequently. 
Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly.  Add 1/2 cup Parmigiano, cream cheese, and sea salt, stirring with a whisk until cheeses melt.  Remove from heat.  Add chipotle's and stir until smooth.  

Pour sauce and vegetables over pasta in large pan and gently fold together.  Serve with remaining Parmigiano Cheese.  

Number of Servings: 6

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Add boneless, skinless chicken breast, 
cooked and chopped into squares.