serves 6  
chipotle sauce
canola oil 3/4 cup
lemon juice 1/3 cup
dijon mustard 1tablespoon
chipotle peppers in adobe sauce 1/2 tablespoon
cayenne pepper 1/2 tablespoon
ground black pepper 1/2 tablespoon
barbecue sauce 1 1/2 cups
crushed red pepper flakes 1/4 tablespoon
Combine all ingredients in a blender, puree, cover and refrigerate. Makes 2 1/2 cups
light cream 2 cups
chipotle sauce from above 1 cup
ground black pepper 1/2 teaspoon
scallions chopped 2
diced red tomato 1/2 cup
parmesan cheese, grated 1/2 cup
penne pasta 1 pound

Cook penne pasta according to the directions on the product. Heat a large skillet over high heat, then lower and add cream, chipotle sauce, salt and pepper. Add the cooked penne pasta and the cheese. Toss to combine.

Serve in large pasta bowls and garnish with diced tomatoes and scallions. Add more grated parmesan cheese if desired.

Calories 340 (44.5% from fat); Fat 17g (sat 4g, mono 9g, poly 4g); Protein 8g; Carb 40g; Fiber 2g; Cholesterol 6mg; Iron 2mg; Sodium 518mg; Calcium 91mg