Spicy Chicken Chipotle Pasta (Copycat) #dinner #pasta

The present recipe is copycat of Cheesecake Manufacturing plant's Fiery Chicken Chipotle Cream Sauce Pasta. I just love their Chipotle Pasta... The trace of flavor, smooth sauce, crunchy veggies, and succulent chicken.... goodness, and firm tortilla chips!!! yumm! There is nothing in this dish which I don't care for. You know the best part? You can avoid chicken regardless it is delightful Italian veggie lover supper or lunch.

The sauce is a smooth blend of Parmesan and zesty adobo which is tempered by a quite generous serving of overwhelming cream. The marginally cooked asparagus and green peas make the dish still feel crisp and the scarcely perceptible nectar segment offers some relief from those bean stew peppers. It functions admirably individuals, outrageously well.

This Rich Chipotle Sauce Pasta has ton of flavor without anyone else. That is the reason I chosen to share this recipe without directions to make chicken. You can utilize just use rotisserie chicken, or sauteed mushrooms (veggie lover choice.

Also try our recipe One Pot Cajun Chicken Alfredo

Zesty Chicken Chipotle Pasta from The Cheesecake Plant with asparagus, ringer peppers and peas with nectar coated chicken in a fiery chipotle parmesan cream sauce.

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

1. Set your water to boil for your pasta.
2. Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
3. Shock it with cold water through a colander.
4. Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse.
5. In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
6. In a large skillet add the butter and melt over medium heat.
7. Add the bell peppers and onions and cook until just translucent.
8. Add in the garlic and cook an extra minute.
9. Remove the vegetables and add in the olive oil.
10. Add the chicken to the pan and turn the heat up to medum-high.
11. Brown the chicken on both sides.
12. Add in the honey and stir, cooking an additional 5 seconds.
13. Add the bell pepper mixture back to the pan
14. Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
15. Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
16. Stir to coat everything and serve with any garnishes you’d like (Cheesecake Factory uses tortilla strip chips and cilantro).

Read more our recipe : One Pot Moroccan Chicken Stew

For more detail : https://bit.ly/2FlNciV