This spicy baked pasta features leftover chicken tinga, a dish hailing from Puebla, Mexico. The rich tomato-chipotle sauce adds heat and creaminess to the dish.
i had never heard of Chicken Tinga until I saw this recipe, so I made the Chicken Tinga to have on its own one day, and made this two days later. It was delicious, had great flavor and was easy to make. Served it with a side salad.
Our family liked the nice amount of heat in this! Once you make the Chicken Tinga, it's easy to make the pasta. I added mushrooms and had peas on the side.
Yum, love the combo of the spicy chicken, pasta and cheese
