Spicy Chicken Chipotle Pasta
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Spicy Chicken Chipotle Pasta
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Spicy chicken chipotle pasta is so creamy and rich with a spicy kick that you won't be able to get enough of. The warm, smoky flavor of the chipotle peppers balanced with a flavorful cream sauce is sure to delight your tastebuds! It is a mouthwatering entree that everyone will love!
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Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breast, diced
- salt and pepper
- 2 tablespoons olive oil
- 1 yellow onion, minced
- 1 red bell pepper, diced
- ¾ pound asparagus, coarsely diced
- 1 cup frozen peas
- 1 (7 ounce) can chipotle peppers In adobo sauce
- 2 cloves garlic, minced
- ¼ cup honey
- 2 cups heavy cream
- ½ cup Parmesan cheese, shredded
- salt and pepper to taste
Garnish
- chopped cilantro
- shredded Parmesan cheese
Instructions
- Cook 12 ounces penne pasta according to the package directions until just al dente.
- Cut 1 pound boneless skinless chicken breast, into 1-inch pieces and season with salt and pepper. Prepare the vegetables. Remove the tough ends from the ¾ pound asparagus,.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in the chicken and sauté until browned and cooked through.
- To the pan, add 1 yellow onion,1 red bell pepper, asparagus, and 1 cup frozen peas. Sauté until the vegetables are tender, about 10 minutes.
- Remove the chipotle peppers from 1 (7 ounce) can chipotle peppers in adobo sauce, reserving the adobo sauce. Dice the chipotle peppers into smaller pieces. Add 3 tablespoons of diced peppers and 2 cloves garlic, to the pan with the vegetables and chicken. Continue to sauté for another 2 minutes.
- Add ¼ cup of the adobo sauce, ¼ cup honey, 2 cups heavy cream, shredded ½ cup parmesan cheese, and salt and pepper to taste, to the pan.
- Stir in the cooked pasta and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes.
- Remove the skillet from heat, and serve the pasta with chopped cilantro and additional shredded parmesan cheese. Enjoy!
Notes
- Store leftovers in an airtight container for up to 4 days in the fridge.
- This dish is fairly spicy, if you want to reduce the heat, leave out the chipotle peppers, and reduce the amount of adobo sauce used.
Nutrition Information
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Calories
546kcal
(27%)
Carbohydrates
49g
(16%)
Protein
24g
(48%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
108mg
(36%)
Sodium
188mg
(8%)
Potassium
557mg
(16%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
1867IU
(37%)
Vitamin C
31mg
(34%)
Calcium
146mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 188mg | 8% |
| Potassium | 557mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 1867IU | 37% |
| Vitamin C | 31mg | 34% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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