CHIPOTLE CHICKEN LINGUINI

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CHIPOTLE CHICKEN LINGUINI

Yield 3-4

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Ingredients

Chicken:

• 1-2lbs chicken breast cutlets
• 1 tsp paprika
• 1 tsp garlic
• 1 tsp pepper
• salt to taste
• 1/4 cup blended chipotle peppers in adobo
• 2 tbsp honey

Pasta:

• 1 small onion, chopped
• 3-5 cloves garlic
• 1/4 cup blended chipotle peppers in adobo
• 2 tbsp honey
• 2 tbsp butter
• 1 pint heavy cream
• 12-16 oz cooked linguini pasta

Instructions

1. Start by seasoning your chicken breasts with salt, black pepper, garlic powder, and paprika.
2. In a blender, combine chipotle peppers in adobo with a drizzle of honey and blend until smooth. Take that mixture and massage it all over the chicken. Make sure every piece is coated and allow it to marinate if you have time.
3. Heat a stainless steel pan on medium-high heat and add oil. When the pan is hot enough, sear your chicken on both sides until it develops a nice crust. Once it’s nicely seared, transfer the chicken to a 350°F oven to finish cooking through.
4. To the same pan, add chopped onion and let it release its moisture, scraping up all the browned bits from the bottom. Once the onions soften, add minced garlic, drop in a knob of butter, and let it melt into everything.
5. Spoon in some of that same chipotle-honey blend and cook it down until it thickens into a paste. Pour in heavy cream and. If you want it extra smooth, you can give it a quick blend with an immersion blender. Once it starts to lightly bubble, kill the heat and add freshly grated Parmesan. Let it melt in slowly until the sauce is rich and glossy.
6. Drop in your al dente linguini and toss until every strand is coated. Slice the chicken and lay it right over the pasta. Finish with more Parmesan and a handful of fresh greens. Enjoy!

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