January Flavor of the Month

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January 31, 2015

Chipotle Chicken Pasta Tacos                       

2 ˝ lbs. Chicken breast

6 Tbsp. Olive Gourmet Chipotle Extra Virgin Olive Oil (divided)

1 package jumbo pasta shells

5 – 6 Tbsp. Olive Gourmet Jalapeno Balsamic (divided)

2 Tbsp. Olive Gourmet Harissa Extra Virgin Olive Oil (plus more for greasing pan)

2 – 4 oz. cans green chilies

2 – 8 oz. packages cream cheese (low fat works fine)

16 oz. jar Taco sauce

2 cups shredded Mexican style cheese

1 cup tortilla chips crushed

  • Preheat oven to 350 degrees.
  • Slice chicken in to 1” strips and marinate in 2 – 3 tablespoons of Chipotle Olive Extra Virgin Olive Oil for 4 hours.
  • Sauté chicken until no longer pink, then remove from heat, place in a bowl, allowing to cool slightly. Meanwhile cook pasta according to directions, shorten cooking time by 1 minute to make sure shells are still a little stiff.  When done, drain, (do not rinse) return to pan and toss with 2 tablespoons of Jalapeno balsamic.
  • When meat is cool enough to handle, shred and return to sauté pan.  Add 3 tablespoons Chipotle Olive Oil, 2 tablespoons of Harissa Olive Oil, green chilies and cream cheese.  Heat until cheese is melted.  Remove from heat.
  • Grease the bottom of a 9” x 13” baking pan with a small amount of Harissa Olive Oil.
  • Spoon the meat mixture into each pasta shell and place seam side up in baking pan.
  • Layer stuffed shells along the bottom of baking pan. You may have to stack some shells on a second layer. Pour Taco sauce over pasta shells.  The sauce will not completely cover shells. 
  • Top with shredded cheese and crushed tortilla chips.
  • Bake for 45 minutes to an hour or until cheese is melted and the dish is heated through.


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