Pumpkin Chipotle Chicken Tortellini
I can’t believe my poor blog has been neglected for an entire year. This is what happens when I don’t make blogging a new year’s resolution. Or when I don’t bother making any resolutions at all. Anyways, lately, I’ve been spending more time browsing the local Aldi. I keep reading articles about how Aldi is this nice Trader Joe’s alternative with award-winning, low priced whiskey, but the one in my area is not like that at all. It’s truly a dump. It looks like where grocery store leftovers have gone to die. And, some of the customers seem to be preparing for the end of their days on Earth as well. On the upside, it’s perfect for a post gym stop. I never feel self-conscious about how I am dressed, smell, or what my hair is doing. You can go from one judgment-free zone to another. Initially, your instincts will have you question whether or not you should even eat there. Then you figure, the dry food is okay. Warm up to the produce and some of the dairy. I have worked my way up to chicken sausage, but not full on fresh raw meat.
On a recent visit, I spied jars of pumpkin chipotle pasta sauce. Being a mil, I googled it to see what people thought and the verdict was it’s good, smoky, and not spicy. So inspired by someone’s rave reddit review, I bring you pumpkin chicken tortellini pasta. Made exclusively* with Aldi’s ingredients.
- 1/2 24oz jar Aldi’s Pumpkin Chipotle pasta sauce
- 1 9oz package Aldi’s Priano Three Cheese Tortellini
- 3.5 servings Aldi Garlic and Herb Frozen Chicken Breasts**
- 1T habanero seasoning***
- Cook chicken according to instructions.
- Cook pasta according to instructions.
- Once the chicken is done and has cooled slightly, cut into bite-sized pieces.
- Warm the sauce, stir in the habanero seasoning.
- Add the chicken and pasta to the sauce and eat!
* Well, the habanero seasoning salt I purchased somewhere else. But it’s a spice and it’s super generic, so that counts as basically being 100% Aldi right? I’m sure they sell spicy spices.
** That’s the goal. Sometimes the breasts stick together, and I didn’t want to break them apart. When I made this, it wound up being about 2 chicken breasts.
*** I find this adds a pleasant amount of spice. You could definitely get away with adding more.
**** You can top this with some Parmesan cheese too. The first time I made this, I did it and it was good. The second time I made it, I forgot all about it and to be honest, I didn’t miss it. Of course, I also eat the store brand grated Parmesan cheese from the tube which we now know has more wood pulp in it than cheese, so maybe that’s why?