Ingredients Jump to Instructions ↓

  1. Linguine with Chipotle Cream

  2. 4. 1 lb uncooked 20-inch linguine

  3. 2 Tbsp whole butter

  4. 2 Tbsp all-purpose flour

  5. 2 cups heavy cream

  6. 1 tsp salt

  7. 4 oz chipotle chiles in adobo sauce, do not drain

  8. 1 cup frozen corn, thawed

  9. Cook linguine according to package directions. Drain and coat

  10. lightly with olive oil. Set aside and keep warm.

  11. Melt butter until it begins to sizzle. Add flour and stir vigorously

  12. until blended. Reduce heat to low and cook 2-3 minutes.

  13. Meanwhile, combine cream, salt, and chipotles with sauce in another

  14. small saucepan. Bring to a boil (watch carefully, it can boil over

  15. very easily!)and reduce the cream mixture 1/3.

  16. Pour into hot flour and butter mixture stirring vigorously to

  17. prevent lumps. Add corn. If the sauce is too thick for you, thin

  18. out with a little cream. Adjust seasonings and serve over the

  19. reserved pasta. Marinated and grilled chicken breast is excellent

  20. with this and so is grilled salmon filets.


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