Cajun Chicken Pasta

Ingredients

• 1 pound Penne
• 1 tablespoon olive oil
• 1 pound Asparagus cut into 1 inch pieces
• 1 Red Pepper diced
• 1 Yellow Pepper diced
• 1 cup frozen Peas

Sauce:

• 1/2 cup onion chopped
• 1 tablespoon garlic minced
• 1 15 ounce can diced tomatoes
• 1 tablespoon honey
• 3 Chipotles with adobo sauce
• 2 cups Heavy Cream
• 1/2 cup shredded Parmesan

Honey chicken:

• 1 tablespoon olive oil
• 6 Chicken thighs boneless and skinless, cut into small bite sized pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced garlic
• 2 tablespoons chicken broth
• 1 tablespoon apple cider vinegar
• 1/3 cup Honey
• 2 teaspoons soy sauce

Serving:

• 2 Tortillas cut into thin strips
• 2 tablespoons cilantro chopped

Instructions

1. Pasta: Cook the pasta according to package directions minus 1 minute so it is just al dente. It will finish cooking with the sauce. (I always use a timer to make sure I don’t over cook the pasta).
2. Sauce: While the pasta is cooking, make the sauce. Add the remaining sauce ingredients to a blender and blend till smooth. Save for later.
3. Honey Chicken: Heat the oil in a large skillet. Season the chicken pieces with salt and pepper and cook in the pan for 3 minutes per side or until browned. You may need to do this in a couple of batches so you don’t overcrowd the pan. Don’t overcook or they will dry out.
4. While the chicken cooks, combine the garlic, chicken broth, vinegar, honey and soy sauce together in a pan and simmer for 3 to 4 minutes. Remove the chicken from the pan and pour the sauce over it.
5. Tortilla Strips: Cut the tortillas into matchstick thin pieces and place on a pan, spray with cooking spray. Bake at 375° for 4 to 5 minutes, stir halfway. Watch carefully so they don’t burn.
6. Vegetables: Heat a tablespoon of olive oil in the pan and add the red and yellow peppers, asparagus, and peas. Saute for 4 to 5 minutes, then pour the sauce into the pan, whisking continually so the cream doesn’t curdle. Continue to simmer on low for another 4 minutes.
7. Assembly: Add the pasta and toss to coat, then add the chicken.
8. Serve bowls topped with tortilla strips and cilantro.