Chipotle Chicken Pasta- Instant Pot

Rachel Lay Loomis

From "Cheesecake Factory"

2 Chicken Breast Cubed

1 Onion Diced

2 to 3 Cloves Garlic

½ Each Yellow, Red and Green Peppers, sliced lengthwise

½ lb Penne Pasta

¼ C Honey

2 T Fresh Squeezed Lemon Juice

½ C Warm Water

½ C Water (Disclaimer I used 1 C here, it was to much)

1 C Heavy Cream

2 T Adobo Sauce (I used 2, great heat)

1 T EVOO

1 T Chicken Base OR sub chicken stock for water

1 C Frozen Peas

Fresh Tomato for garnish (SO GOOD)

Salt/Pep

Parm

*if I had I would have added asparagus with peppers and garnished with cilantro and fried tortilla strips, but def didn't need.

Prep chicken and veg

Whisk together Honey, lemon, Adobo and warm water

1. Use saute add EVOO, chicken, garlic, onion and a little salt and pep saute until chicken turns white, Add chicken base and mix. Pour in lemon honey mixture to deglaze. Turn off pot.

Pour in water or chicken stock (if you didn't use chicken base), heavy cream, pasta, mix, top with peppers

Cook on manual high for 4 minutes with IPR

Open pot once released, stir in some fresh parm and frozen peas, mix then let stand for a couple minutes to thicken up.

Top with more parm and fresh tomato. Voila'

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