Spicy Chicken Chipotle Pasta Cheesecake Factory
For those of you that love spicy food, this is the recipe for you. The addition of chipotle peppers adds a smoky and slightly sweet flavor to this recipe that will have your tastebuds dancing.
Ingredients
- 2 boneless skinless chicken breasts 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
- Prepare your pasta water by bringing it to a boil.
- For tender-crisp asparagus, add the asparagus to the pasta water and boil for 2-3 minutes.
- Through a colander, shock it with cold water.
- Don't rinse the pasta after adding it to the asparagus. Cook it for a minute less than the directions, then drain it into the same bowl.
- Add the lemon juice, salt, and pepper to the bowl of chicken and let sit while you prepare the rest of the dish.
- Melt the butter in a large skillet over medium heat.
- Once the bell peppers and onions are translucent, add them to the pan.
- Add the garlic and cook an additional minute.
- In a large bowl, combine the olive oil and the vegetables.
- Turn the heat up to medium-high and add the chicken.
- Make sure the chicken is browned on both sides.
- Stir in the honey and cook for an additional five seconds.
- Bring the bell pepper mixture back to a boil.
- Combine the heavy cream, adobo sauce, and Parmesan cheese and stir well.
- Pasta, asparagus, and frozen peas can be added after 3-4 minutes of cooking.
- Sprinkle tortilla strips and cilantro on top, then stir everything to coat.
Tried this recipe?Let us know how it was!