Recetas de cocina en ingles en 10 pasos?

Ingredients

Chicken and Pasta :

One 7 - ounce can chipotle peppers in adobo sauce

2 boneless, skinless chicken breasts, split

3 cloves garlic

1 tablespoon butter or butter - flavored cooking spray, for coating the casserole dish

Kosher salt

16 ounces penne pasta

Sauce :

4 cups heavy cream

16 ounces shredded cheese blend (Mexican or taco blend)

1 1 / 3 cups Mexican crema

2 tablespoons all - purpose or wheat flour

1 / 8 teaspoon coarsely ground black pepper

4 scallions, white and green parts, finely chopped

2 large eggs, beaten

Topping :

1 cup crushed corn tortilla chips (just about the texture of sand)

8 ounces shredded cheese blend (Mexican or taco blend)

Directions

For the chicken and pasta : Remove 4 to 5 chipotle peppers and a bit of adobo sauce from the can and rub it all over the chicken ; measure out 2 tablespoons of the adobo sauce and set aside for later (reserve any remaining chiles and adobo sauce from the can for another use).

Rest the chicken in a bowl or on a plate for 2 hours total, refrigerated first for 1 1 / 2 hours, then at room temperature for an additional 30 minutes.

In a large pot, add the garlic, chicken and the chipotle peppers from the marinade.

Add just enough water to cover, then bring to a boil on medium high.

Once boiling, turn the heat to the lowest setting and poach the chicken until cooked through, about 15 minutes.

Remove the chicken to a plate and rest (reserve the poaching water for cooking the pasta).

Fish out the peppers and discard them ; place the garlic cloves in a large bowl and smash them with the back of a spoon or your hands.

Once the chicken is cool enough to touch, shred it by hand into bite - size pieces.

Preheat the oven to 375 degrees F.

Use the butter or cooking spray to coat the bottom and sides of a 13 - by - 9 - inch casserole dish.

In the same pot used to poach the chicken, add more water to the poaching water and a nice pinch of salt and bring the pot back to a boil (watch the water ; it may foam up a bit from the poaching process).

Add the pasta and cook 1 minute less than the package suggests.

Drain the pasta in a colander.

For the sauce : In the large bowl with the garlic, add the heavy cream, cheese, crema, flour, pepper, scallions, eggs, reserved 2 tablespoons adobo sauce, shredded chicken and cooked pasta.

Stir to combine.

Pour into the prepared dish.

For the topping : In a medium bowl, toss together the crushed chips and cheese.

Sprinkle this mixture evenly over the dish.

Bake, uncovered, until golden brown on top, about 30 minutes.