Description
This fiery one-pan dish combines tender chicken, creamy chipotle sauce, and vibrant seasonal vegetables for a bold flavor profile. The smoky heat from chipotle peppers mingles with the sweetness of peas and the earthy crunch of blanched asparagus, all wrapped in al dente pasta.
Ingredients
1 lb boneless, skinless chicken breast (cut into 2-inch chunks)
1/2 cup canned chipotle peppers in adobo sauce
1/2 cup heavy cream or coconut milk (non-alcoholic)
10 asparagus spears (thin stems)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
1 cup frozen peas
1 tbsp olive oil
Juice of 2 lemons (about 4 tbsp)
2 tbsp honey
Salt and black pepper to taste
Grated Parmesan cheese or vegan alternative (optional)
2 tbsp chopped cilantro (optional)
Tortilla strips (optional)
Instructions
Bring a large pot of salted water to a boil for pasta and asparagus.
Heat olive oil in a large oven-safe skillet over medium-high heat. Cook chicken until golden, 3-4 minutes. Set aside.
Add sliced onions and bell peppers to the skillet; sauté 5-7 minutes until softened.
In a blender, puree chipotle peppers, 3 tbsp lemon juice, 2 tbsp honey, and 1/4 tsp salt.
Return chicken to the skillet. Stir in the chipotle puree and heavy cream/coconut milk. Simmer 8-10 minutes.
Blanch asparagus for 2-3 minutes until crisp-tender. Add cooked pasta, blanched asparagus, and frozen peas to the skillet. Toss to combine.
Season with salt and pepper. Garnish with Parmesan/vegan cheese, cilantro, and tortilla strips before serving.
Notes
Use tofu or mushrooms for a vegan option with coconut milk instead of cream.
Increase or reduce chipotle quantities to adjust spice level.
Leftovers can be thickened with 1/4 cup breadcrumbs or coconut flakes and frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 12g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 130mg