Chipotle Chicken Penne Pasta Recipes

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CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA



Cheesecake Factory Spicy Chicken Chipotle Pasta image

Cheesecake Factory Spicy Chicken Chipotle Pasta with asparagus, bell peppers and peas with honey glazed chicken in a spicy chipotle parmesan cream sauce.

Provided by Sabrina Snyder

Categories     Main Course

Time 50m

Number Of Ingredients 18

2 boneless skinless chicken breast (cut into 1" chunks)
1 pound penne pasta
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1/4 cup honey
2 tablespoons chipotle pepper sauce from canned adobo peppers
1 yellow bell pepper (chopped)
1 red bell pepper (chopped)
1/2 yellow onion (chopped)
3 cloves garlic (minced)
2 cups heavy cream
1 cup frozen peas
1 pound fresh asparagus (the thinner the better)
6 ounces shredded parmesan cheese
cilantro and tortilla chip strips for garnish (optional)

Steps:

  • Set your water to boil for your pasta.
  • Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
  • Shock it with cold water through a colander.
  • Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
  • In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
  • In a large skillet add the butter and melt over medium heat.
  • Add the bell peppers and onions and cook until just translucent.
  • Add in the garlic and cook an extra minute.
  • Remove the vegetables and add in the olive oil.
  • Add the chicken to the pan and turn the heat up to medum-high.
  • Brown the chicken on both sides.
  • Add in the honey and stir, cooking an additional 5 seconds.
  • Add the bell pepper mixture back to the pan
  • Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
  • Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
  • Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

Nutrition Facts : Calories 906 kcal, Carbohydrate 83 g, Protein 34 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 167 mg, Sodium 1773 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

CHIPOTLE CHICKEN PENNE PASTA



Chipotle Chicken Penne Pasta image

Make and share this Chipotle Chicken Penne Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time P1DT15m

Yield 2 serving(s)

Number Of Ingredients 17

8 ounces cooked penne pasta or 8 ounces pasta, of choice
2 large marinated boneless skinless chicken breasts, cut into 1/2 inch pieces (marinade recipe below)
1/2 sliced onion, thin
2 tablespoons diced green chilies
2 ounces sliced mushrooms (about 4)
1 ounce Cotija cheese (can sub parmesan)
4 fresh cilantro stems
1 1/2 cupls heavy cream (12 ounces)
2 1/4 ounces chipotle chiles in adobo
1/4 cup soy sauce
3/4 cup vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon jalapeno chile

Steps:

  • Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours.
  • Prepare the chipotle cream sauce by combining ingredients; set aside.
  • Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Nutrition Facts : Calories 1369.3, Fat 92, SaturatedFat 14.4, Cholesterol 90.4, Sodium 2415.1, Carbohydrate 98.9, Fiber 14.4, Sugar 3.5, Protein 42.2

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