Ingredients
2chicken breast,boneless skinless, cut into 1-inch chunks
1lbpenne pasta
2tbsplemon juice
½tspkosher salt
¼tspcoarse ground black pepper
2tbspbutter
2tbspolive oil
¼cuphoney
2tbspchipotle pepper sauce,from canned adobo peppers
1yellow bell pepper,chopped
1red bell pepper,chopped
½yellow onion,chopped
3garlic cloves,minced
2cupsheavy cream
1cupfrozen peas
1lbfresh asparagus,thin
6ozparmesan cheese,shredded
cilantro,for garnish, optional
tortilla chip strips,for garnish, optional
Preparation
Set the water to boil for the pasta.
Add the asparagus to the pasta water and boil for 2 to 3 minutes or until tender crisp.
Shock the asparagus by running them under cold water in a colander.
Add the pasta to a minute shy of the directions, then drain into the same bowl as the asparagus. Don’t rinse.
In a bowl, add the chicken, lemon juice, salt and pepper. Let sit.
In a large skillet, add the butter then melt over medium heat.
Add the bell peppers and onions, then cook until just translucent.
Add in the garlic and cook an extra 1 minute.
Remove the vegetables, then add in the olive oil.
Add the chicken to the pan, then turn the heat up to medum-high.
Brown the chicken on both sides.
Add in the honey and stir to cook for an additional 5 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 to 4 minutes, then add in the pasta, asparagus and frozen peas.
Stir to coat everything.
Serve with cilantro and tortilla chips strips, and enjoy!
