Spicy Chipotle Chicken Pasta

Start by combining the lemon juice, 2 tablespoons of the honey, salt and pepper in a medium bowl. Cut the chicken into bite-sized pieces and add to the marinade. Toss to coat the chicken and cover bowl with a sheet of plastic wrap. Place bowl in the fridge while you prep the veggies.

Preheat a large skillet on medium high heat. Add one tablespoon butter and the olive oil to the pan. Once the butter melts, add the chicken and the marinade into the pan. Cook chicken on all sides until it starts to brown and is no longer pink in the middle. Be careful as this can burn easily due to the honey. Once the chicken is fully cooked, remove it from the skillet onto a plate.

Now would be a good time to heat a pot of water to boiling for the noodles.

Add the other tablespoon of butter into the pan. Toss in the peppers and onions. Let this cook for about 3-5 minutes or until the onions start to become translucent. Then add the garlic and let it cook for another minute or so. Then add the frozen peas and stir to combine.

If your water is boiling by this point, add the pasta and cook according to package instructions for al dente.

Add the cream, adobo sauce and Parmesan cheese to the skillet with the veggies. Taste for seasoning and add additional salt and pepper if needed. Let this bubble on medium heat for about 4 minutes or so to thicken.

When pasta is done drain it. Add the chicken and pasta to the skillet and mix to combine. Be sure to not forget to add the juices on the chicken plate. Give it a good toss so everything is coated.

Place in a large bowl and garnish with tortilla strips, additional Parmesan cheese and parsley.

Enjoy!

Recipe modified from: Recipe Necessity and I think there are a few others floating around out there but I couldn’t find the original source.

**Note: The adobo sauce is from a can of chipotle peppers in adobo. Save the chipotle peppers, you can use them to make other spicy things!