By Jolene Goodman | Lake Panorama Times
Our family loves pasta. And, what’s not to like? These warm, tasty dishes can vary with meat selections, no-meat options, vegetables galore, no veggies, sauce varieties, gooey cheese or no cheese, and the list goes on. They are typically easy to make and are affordable. When we were raising our daughters, I made a lot of pasta. There are a few recipes I know by heart, and they still get requested at family gatherings. Now, we live in a household of two, and pasta is no longer part of our weekly meal plan. It is missed. We have the good fortune that one daughter and her husband live close by, and both are good cooks. We love this, as they invite us to dinner often. I share one of their pasta dishes this month. It has earned a top spot in our list of family favorites and is a perfect balance of creamy indulgence with crisp veggies and juicy chunks of chicken. It is colorful and nutritious, as well as delicious. I hope you enjoy it, too.
Do you have a family favorite recipe you’d like share with me? I’d love to see it. Email to Jolene@IowaLivingmagazines.com.
Happy cooking!
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Spicy Chipotle Chicken Pasta
Ingredients
- 2 boneless, skinless chicken breast cut into 1-inch pieces
- 1 pound pasta (penne is recommended)
- 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 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 lb. fresh asparagus, small stock preferred
- 1 small bag of frozen peas – optional
- 6 oz. shredded parmesan cheese
- tortilla chip strips, optional
Directions
Boil water for pasta. Add asparagus (and peas, if using) to water and boil for 3 minutes or until crisp. Take out asparagus and rinse with cold water to stop cooking and leave in a colander. Set aside. Boil pasta according to package directions minus 2 minutes. Drain in same bowl as asparagus. Do not rinse. Mix chicken, lemon juice, salt and pepper. Set aside. Melt butter in a skillet over medium heat. Add pepper and onions. Cook 7-10 minutes. Add garlic and cook 1 minute. Remove all and set aside. Add oil to the pan and brown chicken on medium/high. Add honey and stir, then add pepper mixture. Stir mix thoroughly before adding in adobo sauce, cream and parmesan cheese. Cook 3 minutes. Add pasta and asparagus. Stir thoroughly. Serve with extra parmesan cheese and tortilla strips if desired.