FUSILLI COLORADO

"Since many Italian and Mexican people call Colorado home, prizewinner Jonathan Elbaum combines popular staples from both cuisines: tomatoes and chipotle chiles."

1 pound fusilli
6 boneless, skinless chicken breast halves (2 pounds total)
1 tablespoon vegetable oil
1 medium onion, diced (about 1 cup)
1 clove garlic, chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles, seeded and finely diced
2 medium tomatoes, cored and cut into 1/2-inch cubes (about 2 cups)
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro

Cook fusilli in a large pot of lightly salted boiling water until al dente, firm but tender. Drain, reserving 1/2 cup pasta cooking water.

Meanwhile, cut chicken into 2 x 1/2 x 1/2-inch strips. Heat oil in a large skillet over medium-high heat. Add chicken; sauté 5 minutes or until it begins to brown.

Add onion; cook 3 minutes. Add garlic and cumin. Reduce heat to medium; cook 1 minute.

Add chiles, tomatoes, cream, salt and pepper. Lower heat; simmer 5 minutes. Add cilantro.

Add pasta to sauce; toss. Stir in reserved pasta water as needed for a creamier consistency. Serve.

Makes: 6 servings
Source: Family Circle All-Time Favorite Recipes