Ingredients:

  • 1.5 lbs (680g) Chicken Breasts, boneless, skinless, cut into 1-inch cubes
  • 2 Chipotle Peppers in Adobo Sauce, finely chopped
  • 1 tablespoon (15ml) Adobo Sauce (from the can of chipotle peppers)
  • 1 tablespoon (15ml) Olive Oil
  • 1 tablespoon (15ml) Lime Juice, fresh
  • 2 cloves Garlic, minced
  • 1 teaspoon (5ml) Cumin, ground
  • 1/2 teaspoon (2.5ml) Smoked Paprika
  • 1 lb (454g) Penne Pasta
  • 2 tablespoons (30ml) Olive Oil
  • 1 medium Red Bell Pepper, thinly sliced
  • 1/2 medium Red Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 1 cup (240ml) Chicken Broth
  • 1 cup (240ml) Heavy Cream
  • 1/2 cup (75g) Sun-dried Tomatoes, oil-packed, drained and chopped
  • 1/2 cup (50g) Parmesan Cheese, grated, plus extra for garnish
  • 1/4 cup (10g) Fresh Cilantro, chopped, plus extra for garnish
  • Salt: To taste
  • Black Pepper: To taste

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken and toss to coat. Marinate for at least 30 minutes in the refrigerator.
  2. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. While pasta cooks, heat olive oil in a large skillet. Sauté red bell pepper and red onion until softened. Add garlic and cook until fragrant.
  4. Remove chicken from marinade, discard marinade. Add chicken to the skillet and cook until browned and cooked through. Internal temperature reaches 165°F (74°C).
  5. Add chicken broth to the skillet and scrape up any browned bits from the bottom. Stir in heavy cream and sun-dried tomatoes. Bring to a simmer and reduce slightly.
  6. Add cooked pasta to the skillet with the sauce. Toss to coat. Add Parmesan cheese and a little pasta water if needed to adjust the consistency. Season with salt and pepper to taste.
  7. Garnish with fresh cilantro and extra Parmesan cheese.