Spicy Chicken Chipotle Pasta (Cheesecake Factory Copycat)

whatmollymade.com

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2 Tablespoons avocado, olive oil, or butter divided

1 ½ lbs boneless skinless chicken breasts trimmed and cut into 1-inch chunks (Note 1)

1 teaspoon kosher salt

3 tablespoons honey

1 small yellow onion diced

1 red bell pepper diced

1 yellow bell pepper diced

2 cloves garlic minced

12 ounces penne pasta or other short cut pasta gluten-free if needed

3 ½ cups chicken broth

¾ cup frozen peas

2 tablespoons sauce from chipotle peppers in adobo sauce (in a can)

1 ½ cups heavy cream or

¼ cup parmesan cheese

¼ teaspoon chipotle powder

½ lb asparagus woody ends removed and cut into 2 to 3 inch pieces

Garnish: cilantro and tortilla tortilla strips

Directions at whatmollymade.com

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