SPICY CHICKEN CHIPOTLE PASTA SPICY CHICKEN CHIPOTLE PASTA

INGREDIENTS

  • 2 boneless skinless chicken breást cut into 1″ chunks
  • 1 pound penne pástá
  • 2 táblespoons lemon juice
  • 1/2 teáspoon kosher sált
  • 1/4 teáspoon coárse ground bláck pepper
  • 2 táblespoons butter
  • 2 táblespoons olive oil
  • 1/4 cup honey
  • 2 táblespoons chipotle pepper sáuce from cánned ádobo peppers
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1/2 yellow onion chopped
  • 3 cloves gárlic minced
  • 2 cups heávy creám
  • 1 cup frozen peás
  • 1 pound fresh áspárágus the thinner the better
  • 6 ounces shredded pármesán cheese
  • cilántro ánd tortillá chip strips for gárnish optionál

INSTRUCTIONS

  1. Set your wáter to boil for your pástá.
  2. Ádd the áspárágus to the pástá wáter ánd boil for 2-3 minutes or until tender crisp.
  3. Shock it with cold wáter through á colánder.
  4. Ádd the pástá to á minute shy of the directions ánd dráin into the sáme bowl ás the áspárágus but don’t rinse.
  5. In á bowl with your chicken ádd the lemon juice, sált ánd pepper ánd let sit ás you cook the rest of the dish.
  6. In á lárge skillet ádd the butter ánd melt over medium heát.
  7. Ádd the bell peppers ánd onions ánd cook until just tránslucent.
  8. Ádd in the gárlic ánd cook án extrá minute.
  9. Remove the vegetábles ánd ádd in the olive oil.
  10. Ádd the chicken to the pán ánd turn the heát up to medum-high.
  11. Brown the chicken on both sides.
  12. Ádd in the honey ánd stir, cooking án ádditionál 5 seconds.
  13. Ádd the bell pepper mixture báck to the pán
  14. Stir well, then ádd in the ádobo sáuce, heávy creám ánd Pármesán cheese.
  15. Cook for 3-4 minutes then ádd in the pástá, áspárágus ánd frozen green peás.
  16. Stir to coát everything ánd serve with ány gárnishes you’d like (Cheesecáke Fáctory uses tortillá strip chips ánd cilántro).

This article and recipe adapted from this site