Spicy Chicken Chipotle Pasta from The Cheesecake Factory with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.
Ingredients:
- 2 boneless skinless chicken breast cut into 1″ chunks
- 1 pound penne pasta
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons chipotle pepper sauce from canned adobo peppers
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 1/2 yellow onion chopped
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup frozen peas
- 1 pound fresh asparagus the thinner the better
- 6 ounces shredded parmesan cheese
- cilantro and tortilla chip strips for garnish optional
Instructions:
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Set your water to boil for your pasta.
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Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
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Shock it with cold water through a colander.
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Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse.
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In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
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In a large skillet add the butter and melt over medium heat.
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Add the bell peppers and onions and cook until just translucent.
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Add in the garlic and cook an extra minute.
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Remove the vegetables and add in the olive oil.
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Add the chicken to the pan and turn the heat up to medum-high.
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Brown the chicken on both sides.
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Add in the honey and stir, cooking an additional 5 seconds.
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Add the bell pepper mixture back to the pan
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Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
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Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
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Stir to coat everything and serve with any garnishes you’d like (Cheesecake Factory uses tortilla strip chips and cilantro).
more instructions please visit: https://dinnerthendessert.com/spicy-chicken-chipotle-pasta/
