Ingredients
Scale
- 1 lb. boneless skinless chicken breasts
- 1 yellow pepper
- 1 red pepper
- 1 small onion
- 2 cups half and half
- 3 cloves fresh garlic, crushed
- 1 lemon
- 2 Tbsp. and 2 tsp. of honey
- 1 cup grated parmesan
- 3–4 Tbsp. chipotle’s in adobo sauce
- 8 oz. dry penne pasta
- ¾–1 cup frozen peas
- Olive oil
Instructions
- Prepare pasta per directions on the package. Drain and set aside.
- Chop chicken into bite sized pieces. Place in a bowl or large plastic bag. Squeeze the juice of one entire lemon over chicken. Add honey. Mix well to coat. Set aside to allow chicken to marinate.
- Dice onions and peppers into small pieces.
- Drizzle olive oil and one tablespoon of butter into a large saucepan. Pour in chicken and marinade. . Spread out and cook over medium heat until all pieces are thoroughly done, flip chicken to cook both sides. Remove from pan and set aside for now.
- Using the same pan, add in a little more olive oil, sauté onions and peppers until onions become translucent. Add in garlic and cook for 1 minute, add 1 Tbsp. honey.
- Add peas to pan, and cook for 2 more minutes. Add 3 Tbsp. of chipotle in adobo sauce (just the sauce don’t use the big peppers, at least not for this recipe) Add more or less as your taste preference. Now stir in 2 cups half and half, and 1 cup of parmesan cheese.
- Turn to low heat and let sauce simmer and thicken for 5 minutes.
- Toss penne and chicken in with sauce until well mixed and coated.
- Top with cilantro or diced green onions.
