Spicy Chicken Chipotle Pasta

     This has been a long-time favorite pasta of mine courtesy of the Cheesecake Factory, and I have discovered a recipe that satisfies my taste buds when I crave it!

Ingredients:

• 1 chicken breast
• 2 cups penne pasta
• 3 tablespoons of honey
• Juice of 1 lemon
• 3 tablespoons of olive oil
• 1/2 red pepper
• 1/2 yellow pepper
• 1 clove of garlic
• 3/4 cup peas
• 5 spears of asparagus
• 1/2 cup white onion
• 2 cups whipping cream
• 1 cup Parmesan cheese 
• 1 tortilla
• Cilantro
• 4 tablespoons of sauce from chipotles in adobo sauce

     In a Ziploc bag, add the juice of one lemon, 2 tablespoons of honey, a pinch of salt and pepper. Add the chicken, and allow to marinate in the fridge (preferably for 24 hours).

     Cut the asparagus and place onto a baking pan with some olive oil, salt, and pepper. Allow to cook in preheated oven. Once finished, remove from oven and place off to the side. Also, begin boiling some water for the penne pasta.

     Heat 2 tablespoons of olive oil in a frying pan, and add the marinated chicken. Allow about 8 minutes on each side on medium heat until golden brown. Remove the chicken onto a plate.

     Using the same frying pan, add 2 tablespoons of olive oil along with the finely chopped garlic and onion. Sautee until soft. Add the remaining tablespoon of honey, peas, and peppers, and cook for about 2 minutes.

     Add about 4 tablespoons of the adobo sauce to the mixture or more depending on how spicy you like your pasta. 

     Also, incorporate the whipping cream along with the parmesan cheese and allow to simmer on low heat until thick.

     Add the cooked pasta and asparagus to the sauce.

     To top off the pasta chop some cilantro and tortilla strips for extra crunch and flavor.

ENJOY!


Recipe from Bumbleberry Notebook