2 boneless skinless chicken breast cut in to bite size pieces
1 package Chappell Hill Chipotle pasta
Juice of one lemon
2 tbs. honey
1 yellow bell pepper diced
1 red bell pepper, diced
1/2 cup diced white onion diced
4- 6 cloves fresh garlic, minced
2 more tbs. honey
2 cups heavy whipping cream
3/4 cup frozen peas
1 bunch fresh asparagus cut in to 1 inch pieces
Cilantro, chopped for finish
1 cup shredded parmesan cheese
Tortilla strips (if your store has them, can usually be found in produce area)
Preheat your oven to 425 degrees F (for the asparagus)
Set a large pot of water to boil (for the pasta)
Wisk together 2 tbs. of honey, the lemon juice, and a pinch of salt and pepper. Mix until well blended.
Place chicken into a plastic storage bag and add the lemon and honey mixture. Toss a bit then set aside until we need it.
Place cut asparagus into a bowl and add 1 tbs. of olive oil, a pinch of salt, and pepper. Mix together. Spread asparagus evenly on a sheet pan and place in to oven on middle rack. Roast for 12-15 minutes until tender. Turn half way through for even cooking. When you remove the asparagus from the oven also remove from the pan so as to stop the cooking
In a large frying pan heat 1 tbs of butter and 1 tbs of olive oil. Heat this for a good minute or so as you want it to be good and hot before you add the chicken.
Add the chicken along with the marinade to the hot pan. Spread the chicken pieces out in the bottom of the pan to cook evenly. If your stove was on high, you can turn it down to medium to cook chicken. Do not turn the chicken until it has cooked well on first side because you want the honey to caramelize and turn golden brown (without burning though).
Water should be boiling in the pasta pot by now so go ahead and drop it in and cook for 7 minutes. Once it is done strain. If pasta is done long before the rest of the dish is finished you can drop it back in to the water, stir to separate, then strain anew so as to freshen and not having it stick together.
When the chicken is golden brown on both sides remove from the pan and place in a dish to set aside.
Using the same pan you cooked the chicken in, heat 1 tbs. of butter and 1 tbs. of olive oil.
Scrape all of the golden chicken and honey juices from the bottom of the pan and mix thoroughly.
Add 1/2 cup or so of chopped onions. Saute for about 30 seconds. Then add your garlic. Saute for a couple minutes until they are soft. Add 1 tbs. of honey. Add red and then yellow to the pan. Saute for about a minute. Add peas and stir together and cook for about 2 more minutes. Then add your cooked chicken that you set aside earlier including all the juices.
Next, add 2 cups of heavy whipping cream slowly mixing it well. Sprinkle in 1 cup of grated parmesan cheese. Stir in and cook for about 5 minutes in order to let the sauce reduce and thicken.
Add pasta to the pan and stir. Add the previously roasted asparagus and stir.
Sprinkle cilantro over the top and serve.