The Night Before

Marinade and Chicken

• Add all marinade ingredients to a large sealable container. Mix well.
• Chop chicken into 1/2 inch pieces. Add to marinade. Seal and place in refrigerator to marinate overnight.
• When Ready to Cook
• Prepare pasta according to package directions. Drain. Set aside.

Chipotle Cream Sauce

• Add chipotles and some sauce from the can to a blender or food processor. Blend until chopped.
• Add in heavy cream. Process until well blended. Strain, if you like - but it isn't necessary, to remove seeds and solids. Set aside.

Spicy Chicken Chipotle Pasta

• Add 2 tablespoons butter to a large skillet.
• Place over medium heat and melt butter.
• When butter is hot, add onions, bell peppers, peas and asparagus. Sauté until vegetables are tender.
• Remove vegetables and set aside.
• Add 1 tablespoon butter and marinated chicken (discard used marinade) and increase heat to medium high.
• Brown chicken pieces until done.
• Add honey and, stirring, cook for about 20 more seconds, just long enough to melt the honey and coat the chicken.
• Add vegetable mixture back into the skillet. Stir to mix.
• Add prepared chipotle cream sauce and Parmesan cheese. Cook, stirring, and bring to a simmer. Allow to simmer for about 1 - 2 minutes.
• Add prepared pasta. Toss until well-mixed.
• Pour into a warm pasta bowls.
• Sprinkle with crumbled cotija cheese and garnish with cilantro sprigs.
• Top with tortilla chip strips.
• Serve hot.