Honey Chipotle Chicken Pasta

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

• 1/2 lemon, juiced

• 1/2 teaspoon salt, or as needed

• 1/4 teaspoon freshly ground black pepper, or as needed

• 1/2 pound penne pasta

• 1 pound asparagus, cut into 1-inch pieces

• ice water, as needed

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 1/2 cup chopped red bell pepper

• 1/2 cup chopped yellow bell pepper

• 1/2 cup chopped onion

• 1 tablespoon minced garlic

• 3 tablespoons honey

• 1 1/2 cups heavy cream

• 1 1/2 tablespoons adobo sauce (from canned chipotle chilies in adobo)

• 4 ounces shredded Parmesan cheese

• 1 cup frozen baby peas, thawed

• cilantro sprigs, for garnish (optional)

• 1/3 cup corn tortilla chips, for garnish (optional)

Description

1. Toss chicken pieces with lemon juice, salt, and black pepper; set aside.

2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until nearly tender and still firm to the bite, about 11 minutes, or about 1 minute less than package directions. Use a slotted spoon to remove the penne from the water and set aside.

3. To the boiling pasta water, add asparagus and boil until bright green and tender, 1 to 2 minutes. Use a slotted spoon to remove asparagus and immediately place into a bowl of ice water to stop the cooking process. Add asparagus to the same container as the penne.

4. While pasta is cooking, heat butter and olive oil together in a large, nonstick skillet over medium heat, until butter stops sizzling.

5. Add chopped red pepper, yellow pepper, and onion, and cook, stirring, until onion begins to turn translucent, 2 to 3 minutes. Stir in minced garlic; cook until fragrant, about 30 seconds. Remove cooked vegetables from the skillet and set aside.

6. To the same skillet, add chicken pieces and cook, browning chicken on all sides, 3 to 5 minutes. Stir in honey, coating all chicken pieces.

7. Add bell pepper mixture back to the skillet, and stir well. Mix in adobo sauce, heavy cream, and shredded Parmesan cheese. Cook for 3 to 4 minutes, stirring occasionally.

8. Add cooked penne and asparagus and frozen green peas. Stir well. Heat for 3 to 4 minutes, then remove from heat and allow to stand, 3 to 4 minutes.

9. Garnish with fresh cilantro and corn tortilla chip pieces, and serve warm.