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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Spicy Chicken Chipotle Pasta Recipe

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This recipe for Spicy Chicken Chipotle Pasta, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Abraham


2 boneless skinless chicken breast cut into 1í chunks
1 box of penne pasta
2 tbsp lemon juice
1/2 tbs salt
1/4 tbsp course black pepper
2 tbsp butter
1 tbsp olive oil
1/4 cup honey
2 tbsp chipotle pepper sauce from canned adobo peppers
1 yellow bell pepper
1 red bell pepper
1/2 yellow onion
3 cloves garlic (minces)
2 cups heavy cream
1 cup frozen peas
Fresh asparagus
1 cup shredded Parmesan cheese

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 donít 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 med-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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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