Happy Seis de Mayo! because everyday is the perfect day for Mexican food!
I wanted to save one of my favorite pastas for today because today is my 3 month blogging anniversary! I have been having so much fun sharing my craving creations with you, and am so honored you are not only visiting my site but trying my recipes! Every time I get a comment that you have tried and loved a recipe of mine, I a big smile stretches across my face and my heart- so thank you!!!
After I made my Creamy Spinach and Egg Quiche Taquitos with Spicy Roasted Red Pepper Feta Dip – I couldn’t stop fantasizing of all the different ways I could use roasted red peppers. While for the quiche taquitos I used jarred roasted bell peppers (because as I mentioned in the post, we had an entire Costco size jar of them to use up!), but for this pasta sauce, I roasted my own, and they were doubly divine!
If you have never roasted bell peppers, before, its a cinch! You simply broil them for 10-minutes or so, place them in a paper bag and allow them to steam, and then you peel off the skins. Cinch, right?!
Similar to how I added a Mexican flair to my roasted red pepper feta dip, which is a traditionally Greek dip, I knew I wanted to do the same with this roasted red pepper pasta sauce, which is traditionally more Italian.
So I spiced my roasted red pepper pasta sauce with chipotle chile powder, smoked paprika and cumin making it one of my all time favorite pasta sauces! Not only is it super flavorful, it also boasts a fresh, smoky-sweet pepper flavor from the freshly roasted bell peppers AND its crazy creamy! It doesn’t get much better than this. Possibly any better than this!
I also added black beans and spinach to the sauce for extra dimension. They perfectly compliment the roasted red pepper pasta sauce without compromising the creamy texture. Black beans and spinach never tasted so good!
To completely knock the socks off this dish, I added blackened chipotle chicken. Its rubbed in spices and then cooked to juicy, flavorful heaven. After you make this chicken, you are going to be wondering why you don’t make chicken like this for every dish?!
So with no further ado, I excitedly bring you TexMex Roasted Red Pepper Pasta with Blackened Chipotle Chicken, Black Beans and Spinach. Because every day is the perfect day for Mexican food – when it tastes as delicioso as this! …or this, or this, or this, or this, or this, or this, or this… 🙂
Carlsbad Cravings Original
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