Spicy Chicken Chipotle Pasta
Spicy Chicken Chipotle Pasta with asparagus, peas, and honey glazed chicken in a spicy chipotle parmesan cream sauce.
Servings: 6
Calories: 934kcal
Ingredients
- 2 Chicken Breast boneless skinless, cut into 1" chunks
- 1 pound penne pasta
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 2 tbsp butter
- 1/4 cup honey
- 2 tbsp chipotle pepper sauce from canned adobo peppers
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup frozen peas
- 1 pound fresh asparagus the thinner the better
- 6 ounces parmesan cheese shredded
Instructions
- Set your water to boil for your pasta.
- Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
- Remove asparagus from the boiling water and shock it with cold water through a colander.
- To the same water add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
- In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
- In a large skillet add the butter and melt over medium heat.
- Add the bell peppers and onions and cook until just transluscent.
- Add in the garlic and cook an extra minute.
- Remove the vegetables and add in the olive oil.
- Add the chicken to the pan and turn the heat up to medium-high.
- Brown the chicken on both sides, about 2-3 minutes per each side.
- Add in the honey and stir, cooking an addition 10 seconds
- Add the bell pepper mixture back to the pan.
- Stir well, then add in the adobo sauce, heavy cream and parmesan cheese.
- Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
- Stir to coat everything and serve with any garnishes you like. I use tortilla strip chips and cilantro.