Normally I don't put things up without pictures... but this one was such a hit today, that I wanted to go ahead and get it out so that I wouldn't forget what I did.  I didn't get exact measurements of some things, but that will leave some of the fun up to you.

It's a progression upon this other chipotle chicken / cream sauce recipe... and I believe turns out even better.

Ingredients:

Chipotle Chicken 

~4 lbs chicken breasts

chipotle chili powder

fajita seasoning

1 lime

Worceswhatever sauce

Cream Sauce

2 tbs butter (unsalted) 

1 shallot

2 cloves garlic

1 orange pepper

1 red pepper

some seasoning from the chipotle chicken

16 oz cream

What to do:

Chipotle Chicken

Mix ~2 tsp chipotle chili powder with ~1/2 tsp of fajita seasoning (these are guesstimates for now)

Trim the chicken breasts of any remaining fat and junk and put into a container (casserole dish works well for me).

Squeeze the juice of 1 lime over the chicken

Add a couple of dashes of worceshwhatever sauce

Sprinkle the chipotle season mix over the chicken, turn and sprinkle again.  If you run out, make some more.  You'll need some extra for later.

It's best to let this sit for a while but if you don't have time, that's fine.

Arrange in your favorite baking pan / dish and bake at 350 for 30 - 45 minutes.  Grilling these would be preferred, but do what you gotta.

Once cooked, slice chicken as you would for fajitas (into strips) 

Cilantro Cream Sauce

Some prep work makes this go faster... chop / dice your shallot and garlic.  Cut up the peppers into strips.

Starting with a pan heated on med-high, add 2 tbs butter and let go until melted and starting to bubble.

Add the shallots and suate for a couple of minutes

Add the garlic and saute for a couple more minutes

Add the orange and red peppers as well as a good sprinkling of the seasoning from above and saute until softened

Add the cream and bring to a simmer and reduce heat to low.  Stir well and let the flavors come together. 

Serving:

Plop down some fettucine pasta, add a serving of chicken and laddle some of the cream sauce over, picking up as many or as few of the vegetables as you would like.

 

NOTES:

The most difficult part of this recipe is getting your pasta, chicken and sauce ready at the same time.  So, my tip is to start the chicken first... if it gets done and you aren't ready for it, slice it and put in a container covered with aluminum foil.  It'll keep warm enough.

If you want to really kick in some chipotle flavor, then start the cream sauce by browning up some chipotle bacon.  Once cooked, remove the bacon for later and then start the shallots and so forth.  Once complete, top the entire plate with some of the bacon. 

This was more than enough for 5 adults and 3 kids... with left overs.  Enough so, that Mrs. Mako made up some spicy soup with the left over chicken.