Chicken Chipotle Pasta (GF version of Cheesecake Factory Recipe)

This somewhat spicy recipe is a nice blend of spicy and sweet and is filling.  I am happy to add this recipe to my repertoire of Carrie-friendly recipes.  Make sure to give it a try and enjoy the leftovers for lunch.  Thanks to Dinner then Dessert for the recipe.

Chicken Chipotle Pasta (GF Version of the Cheesecake Factory Recipe)

2 boneless skinless chicken breast cut into 1" chunks
1 lb gluten free pasta  I like Banza Pasta)
2 Tbsp lemon juice
1/2 tsp kosher salt
1/4 tsp coarse ground black pepper
2 Tbsp butter
2 Tbsp olive oil
1/4 C honey
2 Tbsp chipotle pepper sauce from canned adobo peppers
1 yellow bell pepper, large dice
1 red bell pepper. large dice
1/2 yellow onion, medium dice
3 cloves garlic, minced
2 C heavy cream
1 C frozen peas
1 lb fresh asparagus, cut into 2 inch pieces
6 ounces shredded Parmesan cheese

Heat a large stockpot of water to a boil.  Cook the asparagus for 2-3 minutes or until tender/crisp.  Remove asparagus and shock with cold water in a colander.  Cook pasta according to package directions in boiling water and drain.  Set aside.

In a bowl, add the chicken, lemon juice, salt and pepper and set aside.  Heat a large skillet over medium heat and add butter to the skillet.  Add bell peppers and onion and cook until just translucent.  Add garlic and cook an extra minute.  Remove veggies and add olive oil to skillet.  Add the chicken to the pan and turn up the heat to medium high.  Brown the chicken on both sides.  Add in the honey to the pan and stir, cooking an additional 5 seconds.  Add the bell pepper mixture back to the pan and toss to coat.  Stir well and add in the adobo sauce, heavy cream and parmesan cheese to the skillet.  Cook for 3-4 minutes and then add in the pasta, asparagus and frozen green peas.  Stir to coat everything and then serve immediately.