Spicy Chipotle Chicken Pasta

I had pinned this recipe awhile back, totally forgetting that I had already made a version of Chipotle Chicken Pasta that we love. Bumbleberry Notebook's version was very different and very complicated. I try to make things as simple as possible when cooking in Aspen since I don't have my full pantry or kitchen tools on hand.  I made this dish our first night in town, so C had been sent to the grocer to do the shopping.  So we ended up with tri-colored penne pasta and no onions.  He insisted he had bought a onion and I just wasn't seeing one in the fridge.  Turns out he was thinking of the lemon.  Luckily there is a grocery store next to his office, so I got a 34 cent onion while we were picking him up from work.  C had two helpings and so did I, it is really good!

Spicy Chipotle Chicken Pasta

2 boneless skinless chicken breasts, cut into bite sized pieces
Juice of one lemon
1 tablespoon sugar
2 tablespoons olive oil
12 ounces penne pasta
1 red pepper, chopped
1/2 onion, chopped
1 cup frozen peas
1 clove of garlic, minced
4 chipotles in adobo sauce, minced
2 cups cream
1 cup parmesan cheese

In a small dish mix the juice of one lemon with sugar, a pinch of salt and pepper until well blended. Place the chicken in a small dish and pour the marinade over, let marinade at room temperature while you prep the vegetables.

Cook the penne pasta in a large pot of salted water per package directions. Drain and set aside.

Add the olive oil to a large frying pan over medium heat. Add the chicken, onion and bell pepper, sauté for 5 minutes. Add the peas and sauté for 2 minutes more. Add the garlic and sauté for 30 seconds more.

Stir the chipotles and the cream into the chicken and vegetables. Turn heat to low and simmer for 5 minutes. Stir in the parmesan cheese and pasta, serve.

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