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Spicy Chicken Chipotle Pasta
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Spicy Chicken Chipotle Pasta

Spicy Chicken Chipotle Pasta is tender penne pasta with seasoned chipotle chicken with a kick! Perfect for any night of the week!

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 9 people
Calories: 855 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 lb penne pasta
  • 1 Tbsp butter unsalted
  • 2 Tbsp olive oil
  • 3 Tbsp honey raw
  • 2 chicken breasts
  • 1 lime juiced
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp red pepper flakes
  • 1 cup asparagus chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup pea
  • 2 tsp garlic minced
  • 1 onion yellow, chopped
Garnish
  • tortilla strips
  • cilantro
  • lime
Chipotle Parmesan Cream Sauce
  • 2 Tbsp chipotle pepper in adobo chopped
  • 1 Tbsp adobo sauce from a can
  • 1 ½ cup heavy cream
  • 2 Tbsp butter unsalted
  • 1 garlic crushed, clove
  • 1 cup Parmesan Cheese grated
  • 1 Tbsp lime zest
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat a cast-iron skillet over medium-high heat.
  2. Fill a Dutch oven with 4 cups of salted water and 2 tbsp of butter. Bring to a boil.
  3. Prepare ingredients. Cut chicken into 1” chunks and add to a bowl. Toss with lime juice and a pinch of salt and pepper.
  4. Cut asparagus into 2” pieces. Chop the bell peppers and onion and add to a mixing bowl. Toss with olive oil, salt, pepper, and red pepper flakes.
  5. Add peppers and onions to the skillet and sauté for 5 minutes to soften.
  6. Meanwhile, add asparagus to the boiling water and cook for 2 minutes. Remove with a slotted spoon and set aside.
  7. Add penne pasta to the water. Boil noodles Al dente. Drain and rinse under cold water. Return the Dutch oven to the stove over medium-high heat.
  8. Next, add the garlic, peas, and asparagus to the skillet. Sauté for 2 minutes. Remove from the skillet and combine with the noodles.
  9. Add olive oil to the skillet and swirl to coat. Add chicken and brown for 4-5 minutes. Pour the honey over the chicken and sauté for 2 minutes.
  10. Next, add the butter to the Dutch oven. Once melted, add chipotle peppers, crushed garlic, and heavy cream. Stir to combine. Once bubbling adds the parmesan cheese, lime zest, and a pinch of salt and pepper. Whisk well and turn off the heat.
  11. Add the chicken, noodles, and veggies to the sauce and toss to coat.
  12. Garnish with chopped cilantro and top with tortilla strips. Serve with lime and Enjoy!

Nutrition Information

Calories 855kcal (43%) Carbohydrates 54g (18%) Protein 44g (88%) Fat 51g (78%) Saturated Fat 21g (105%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 19g (95%) Trans Fat 0.3g (15%) Cholesterol 191mg (64%) Sodium 962mg (40%) Potassium 659mg (14%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 1736IU (35%) Vitamin C 55mg (61%) Calcium 176mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 9 people

Amount Per Serving

Calories 855

% Daily Value*

Calories 855kcal 43%
Carbohydrates 54g 18%
Protein 44g 88%
Fat 51g 78%
Saturated Fat 21g 105%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 19g 95%
Trans Fat 0.3g 15%
Cholesterol 191mg 64%
Sodium 962mg 40%
Potassium 659mg 14%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 1736IU 35%
Vitamin C 55mg 61%
Calcium 176mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.