Raspberry Chipotle Chicken Tacos

Anybody besides me love sweet & spicy together?  I love it!  In fact, my favorite candy is Hot Tamales.  This meal is the epitome of a harmonious sweet and spicy marriage.

This morning, I was trying to figure out what to make for dinner tonight.  This is a rarity for me because I almost always plan my menu before I ever go grocery shopping, but I am trying to use up what is in my pantry and freezers this week.  I remembered some boneless skinless chicken breast that I bought a couple of weeks ago on sale (it was buy one get one!).  What could I do with chicken....   I also remembered the raspberry chipotle salsa that was in the fridge.  Thus, the raspberry chipotle chicken taco was born!

I bought the salsa at a Le Gourmet shop.  You can also order it here: 

Ingredients:

2 T. oil (I used canola)
1 1/2 chicken breasts, diced
1 onion, chopped
1/2 bag of frozen mixed pepper strips

1 jar raspberry chipotle salsa
1/2 t. chipotle chili powder (if you don't have this, regular chili powder would work)
1/2 t. cumin
1/2 t. garlic powder
1/2 t. onion powder
salt to taste
tortillas

Procedure:

Heat oil in a skillet over medium high heat.  Add chicken and cook until outside is browned.  Add onion and cook until translucent.  Add pepper strips.  Add a couple of tablespoons of the salsa.  Add all of the spices and stir to make sure evenly distributed.  Add the rest of the salsa.  Simmer for about 10 minutes.
Heat tortillas according to package directions.  Serve chicken mixture inside of tortillas.  I also put cheddar cheese and rice inside of my tortillas.  So yummy!

Angry Shrimp

Ingredients:

• 6 ounces fresh linguine 
• 1tablespoons olive oil
• 1 pound raw large shrimp, peeled and deveined 
• 1/2 onion, chopped
• 2 cloves of garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes, undrained

Preparation:

1. Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. 
3. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. 
4. Sprinkle shrimp with salt; add shrimp to pan.  Cook until shrimp are done (about 8 minutes, flipping after 4 minutes).
5. Serve over pasta.

 Makes 3 servings (1 serving=1c. pasta and 1c. shrimp mixture).

 6 WW points+