Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.
  • Shock it with cold water through a colander.
  • 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 translucent.
  • 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 medum-high.
  • Brown the chicken on both sides.
  • Add in the honey and stir, cooking 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 3-4 minutes then add in the pasta, asparagus and frozen green peas.
  • Stir to coat everything and serve with any garnishes you’d like (Cheesecake Factory uses tortilla strip chips and cilantro).