Chipotle Sauce:

Pouched Chicken:

Finish off the Pasta:

  • Onion, brunoise 200 g
  • Capsicum red, cubes 300 g
  • Peas, frozen 150 g
  • Rigatoni pasta 1.2 kg
  • Kale leaves, blanched 200 g


  • Cheese, Parmesan, Grated 300 g
  • Kale leaves, deep-fried 5 pc
  1. Chipotle Sauce:

    • Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy sauce. Taste and adjust the spice level based on your preference.
    • Use immediately or refrigerate until ready to use.
  2. Pouched Chicken:

    • Dissolve Knorr Chicken Stock Powder in water and pouch chicken breast whole on medium heat for 10 minutes
    • Remove chicken and set aside to rest before shredding chicken for the pasta dish.
  3. Finish off the Pasta:

    • Sauté onions and capsicum in olive oil until soft
    • Add shredded pouched chicken.
    • Add frozen peas & cooked pasta before adding the Chipotle sauce.
    • Thin down the sauce a little with pasta water.
  4. Garnish:

    • Sprinkle pasta with parmesan cheese and fried kale leave.
  5. Chefs Advice:

    • This chipotle sauce is a perfect blend of creamy, tangy and spicy. You can adjust the level of spiciness according to your own preference; if you want it super spicy add several chipotles. If you prefer a milder sauce, then just add one or even half. If you’re not sure, taste a bit of the adobo sauce to gauge the heat level. Also, if it turns out too spicy you can always add more yogurt or crema to reduce the heat.