Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

**Recipe from Picky Palate **

* 1 lb Mini Farfalle pasta (for gluten-free, use GF pasta)
* 2 Tbl. EV olive oil

* ½ C. white finely diced onion

* 2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)

* 1 fresh corn on the cob, kernels removed

* 1 C. drained black beans

* 2 C. diced cooked chicken

* 1/4 C. fresh cilantro leaves, chopped
* 2 - 14 oz. cans Fire Roasted diced Tomatoes

* ½ C. heavy cream

* Pinch salt, pepper, garlic salt

Prepare pasta according to package directions, drain & set aside. Heat 2 Tbl. olive oil in large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, & beans. Cook for 5 min, until softened. Stir in cooked chicken & cilantro leaves until heated through, reduce heat to low & set aside. Place both cans of tomatoes into food processor & pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper & garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.