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1
Start by combining the lemon juice, 2 tablespoons of the honey, salt and pepper in a medium bowl.
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2
Cut the chicken into bite-sized pieces and add to the marinade.
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3
Toss to coat the chicken and cover bowl with a sheet of plastic wrap.
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4
Place bowl in the fridge while you prep the veggies.
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5
Preheat a large skillet on medium high heat.
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6
Add one tablespoon butter and the olive oil to the pan.
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7
Once the butter melts, add the chicken and the marinade into the pan.
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8
Cook chicken on all sides until it starts to brown and is no longer pink in the middle.
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9
Be careful as this can burn easily due to the honey.
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10
Once the chicken is fully cooked, remove it from the skillet onto a plate.
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11
Now would be a good time to heat a pot of water to boiling for the noodles.
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12
Add the other tablespoon of butter into the pan.
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13
Toss in the peppers and onions.
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14
Let this cook for about 3-5 minutes or until the onions start to become translucent.
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15
Then add the garlic and let it cook for another minute or so.
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16
Then add the frozen peas and stir to combine.
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17
If your water is boiling by this point, add the pasta and cook according to package instructions for al dente.
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18
Add the cream, adobo sauce and Parmesan cheese to the skillet with the veggies.
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19
Taste for seasoning and add additional salt and pepper if needed.
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20
Let this bubble on medium heat for about 4 minutes or so to thicken.
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21
When pasta is done drain it.
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22
Add the chicken and pasta to the skillet and mix to combine.
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23
Be sure to not forget to add the juices on the chicken plate.
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24
Give it a good toss so everything is coated.
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25
Place in a large bowl and garnish with tortilla strips, additional Parmesan cheese and parsley.
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26
Enjoy!
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27
Recipe modified from: Recipe Necessity and I think there are a few others floating around out there but I couldnt find the original source.
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28
**Note: The adobo sauce is from a can of chipotle peppers in adobo.
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29
Save the chipotle peppers, you can use them to make other spicy things!
