CREAMY CHIPOTLE CHICKEN PASTA

-Pasta – I use ziti or rigatoni -Salted butter -Chicken tenderloin -Onion -Poblano pepper -Garlic -Honey -Half & half -Chipotle peppers in adobo sauce -Parmesan cheese -Cheddar cheese -Frozen peas -Salt and pepper -Cilantro

Cook chicken tenders in a cast iron skillet with oil over medium heat. Sprinkle with salt & pepper and cook on each side for 3-4 minutes until golden. Set the chicken aside.

Add onion & chopped poblano pepper to the pan. Sprinkle w/ salt & pepper. Cook on medium heat until tender. Turn heat down and add minced garlic, stir & cook about 1 min. Add chipotle peppers and adobo sauce. Stir.

Add the half & half and honey, return heat back to medium, stir and cook until the sauce begins to thicken and bubble.

Remove from heat & stir in salt, pepper and cheese. Return to low heat. Chop chicken into pieces, add it along with the peas to the sauce and stir. 

Add pasta and stir until  fully coated. Taste and add more salt if desired. Top with chopped cilantro and cracked black pepper. Enjoy!

Curved Arrow