Pasta Chipotle Ayam Pedas

Instructions

1. Cook 12 ounces penne pasta according to the package directions until just al dente.
2. Cut 1 pound boneless skinless chicken breast, into 1-inch pieces and season with salt and pepper. Prepare the vegetables. Remove the tough ends from the ¾ pound asparagus,.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in the chicken and sauté until browned and cooked through.
4. To the pan, add 1 yellow onion,1 red bell pepper, asparagus, and 1 cup frozen peas. Sauté until the vegetables are tender, about 10 minutes.
5. Remove the chipotle peppers from 1 (7 ounce) can chipotle peppers in adobo sauce, reserving the adobo sauce. Dice the chipotle peppers into smaller pieces. Add 3 tablespoons of diced peppers and 2 cloves garlic, to the pan with the vegetables and chicken. Continue to sauté for another 2 minutes.
6. Add ¼ cup of the adobo sauce, ¼ cup honey, 2 cups heavy cream, shredded ½ cup parmesan cheese, and salt and pepper to taste, to the pan.
7. Stir in the cooked pasta and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes.
8. Remove the skillet from heat, and serve the pasta with chopped cilantro and additional shredded parmesan cheese. Enjoy!