Ingredients

The following ingredients have 6 Servings
  • 1 pound fresh asparagus (chopped; thinner pieces work best)
  • 12 ounces penne pasta
  • 1 pound boneless skinless chicken breasts (cut into small chunks)
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 Tablespoons butter
  • 1 medium yellow bell pepper (diced)
  • 1 medium red bell pepper (diced)
  • 1/2 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 Tablespoons olive oil
  • 1/4 cup honey
  • 2 cups heavy cream
  • 2 Tablespoons chipotle pepper sauce (from a can of adobo peppers)
  • 6 ounces shredded parmesan cheese
  • 1 cup frozen peas
  • Optional: cilantro and tortilla strips to garnish

Instruction

  • Bring a large pot of salted water to boil. Once boiling, add the asparagus and boil for 2-3 minutes. Remove it from the pot and rinse it with cold water through a strainer to stop the cooking process. Set aside.
  • Using that same pot of boiling water, add the pasta and cook until al dente.
  • In a small bowl add the chicken, lemon juice, salt and pepper and let marinate as the other vegetables are cooking.
  • In a large skillet add the butter and melt on medium heat.
  • To the heated skillet, add the bell peppers and onions and cook until translucent.
  • Add in the garlic and cook another minute.
  • Remove the vegetables from the skillet and add in the olive oil.
  • Add the chicken to the pan and brown over medium–high heat.
  • Add the honey to the chicken and stir, cooking for about 5 seconds.
  • Add the bell pepper and onion mixture back to the pan.
  • Stir well, and then add in the heavy cream, adobo sauce, and Parmesan cheese. Cook for 3-4 minutes.
  • Add in the cooked pasta, frozen peas, and blanched asparagus.
  • Toss everything well to coat with the cream sauce.
  • Optional: garnish with cilantro and tortilla strips