Cheesecake Factory Spicy Chicken Chipotle Pasta with asparagus, bell peppers and peas with honey glazed chicken spicy chipotle parmesan cream sauce.
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
-
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
Instructions
-
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).