Pâtes épicées au poulet et au chipotle

Ingrédients

• 4 pieces bacon (diced)
• 1 pound chicken breast (boneless and skinless)
• 1 teaspoon kosher salt (divided)
• 1/2 teaspoon black pepper
• 1 red bell pepper (diced)
• 1/2 medium white onion (diced)
• 3 cloves garlic (minced)
• 3 whole chipotle peppers in adobo sauce (minced plus 1 Tablespoon of sauce)
• 1 cup heavy cream
• 1 3/4 cup freshly grated parmesan cheese
• 1 cup frozen peas
• 12 ounces penne pasta (cooked)
• 1/2 cup fresh parsley (minced)

Préparation

1. 1

   Crisp: Add the bacon to a large saute pan over medium heat. Cook the bacon until crispy. Move to a plate with a slotted spoon. Do not throw away the grease.

2. 2

   Cook: Cut the chicken into 1 inch cubes. Season with salt and pepper. Add the chicken to pan. Cook for 7 to 10 minutes, turning frequently, until cooked through. Move the fully cooked chicken to a plate and set aside. Do not wash the pan.

3. 3

   Saute: Add the onion and bell pepper. Saute until softened about 6 minutes. Adding a little oil if needed. Add the garlic and chipotle peppers with the adobe sauce. Cook for 30 seconds.

4. 4

   Simmer: Stir in the heavy cream. Bring to a simmer and cook on low for 5 to 6 minutes.

5. 5

   Melt: Remove the pan from the heat, gradually add the cheese, and stir until the parmesan is completely melted and the sauce is smooth.

6. 6

   Serve: Stir in the cooked chicken, frozen peas, and cooked pasta, toss to coat. The peas should quickly warm through. Top with the parsley and serve.