As you can tell by now I am a huge fan of pasta. If you need some evidence you can look here, here, here, here, here and here. I really like to have pasta when we are dining out but most of the time I am sorely disappointed because I could make the same thing at home.
I tried the Spicy Chipolte Chicken Pasta from the Cheesecake Factory a while ago and fell.in.love. I thought it would be pretty difficult to make at home considering the complexity of the flavors. Luckily for me, and now you, I found a recipe that is pretty stinking close to the real deal. Of course I modified it just a bit but it tasty. Here is how to do it:
Until the chicken is golden brown and no longer pink in the middle. Keep tossing it as the honey will make it easy to burn.
Spicy, creamy heaven on a plate.
Spicy Chipolte Chicken Pasta (A Cheesecake Factory Copycat)
Juice of one lemon
3 tablespoons honey (separated)
1/4 teaspoon salt
1/8 teaspoon pepper
2 large chicken breasts
2 tablespoons butter (separated)
1 tablespoon olive oil
1 yellow bell pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 cups frozen peas
1 lb penne pasta
2-3 tablespoons adobo sauce (from a can of chipolte in adobo sauce)
2 cups heavy cream
1 cup grated parmesan cheese
tortilla strips and parsley for garnish
Start by combining the lemon juice, 2 tablespoons of the honey, salt and pepper in a medium bowl. Cut the chicken into bite-sized pieces and add to the marinade. Toss and cover. Place bowl in the fridge while you prep the veggies.
Chop the peppers and onions and mince the garlic.
Preheat a large skillet on medium high heat. Add one tablespoon butter and the olive oil to the pan. Once the butter melts, add the chicken and the marinade into the pan. Cook on all sides until it starts to brown and the chicken is cooked so it is no longer pink in the middle. Be careful as this can burn easily due to the honey. Once the chicken is fully cooked, remove onto a plate.
Now would be a good time to heat a pot of water to boiling for the noodles.
Add the other tablespoon of butter into the pan. Toss in the peppers and onions. Let this cook for about 3-5 minutes or until the onions start to become translucent. Then add the garlic and let it cook for another minute or so. Then add the frozen peas.
If your water is boiling by this point, cook the pasta until al dente. Drain once the pasta is cooked and set aside for now.
Add the cream and parmesan cheese to the skillet with the veggies. Taste for seasoning and add additional salt and pepper if needed. Let this bubble on medium heat for about 4 minutes or so to thicken.
Add the chicken and pasta to the skillet. Be sure to not forget to add the juices on the chicken plate. Give it a good toss so everything is coated.
Place in a large bowl and garnish with tortilla strips, additional parmesan cheese and parsley.
Recipe modified from: Recipe Necessity and I think there are a few others floating around out there but I couldn't find the original source.