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Print this Recipe    Linguine Chipotle

Linguine with Chipotle Cream
Serves 4.

1 lb uncooked 20-inch linguine
2 Tbsp whole butter
2 Tbsp all-purpose flour
2 cups heavy cream
1 tsp salt
4 oz chipotle chiles in adobo sauce, do not drain
1 cup frozen corn, thawed

Cook linguine according to package directions. Drain and coat
lightly with olive oil. Set aside and keep warm.

Melt butter until it begins to sizzle. Add flour and stir vigorously
until blended. Reduce heat to low and cook 2-3 minutes.

Meanwhile, combine cream, salt, and chipotles with sauce in another
small saucepan. Bring to a boil (watch carefully, it can boil over
very easily!)and reduce the cream mixture 1/3.

Pour into hot flour and butter mixture stirring vigorously to
prevent lumps. Add corn. If the sauce is too thick for you, thin
out with a little cream. Adjust seasonings and serve over the
reserved pasta. Marinated and grilled chicken breast is excellent
with this and so is grilled salmon filets.

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