Spicy Chicken Chipotle Pasta to Meal Prep
Servings: 4
Ingredients
- ½ lb green beans
- 1 lb penne pasta
- 2 chicken breasts, cubed
- 2 tbsp lemon juice
- ½ tsp kosher salt
- ¼ tsp course ground black pepper
- 2 tbsp butter
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves minced garlic
- 2 tbsp olive oil
- 1/4th cup honey
- 2 tbsp chipotle pepper sauce
- 2 cups heavy cream
- 6 oz shredded parmesan cheese
- 1 cup frozen peas
Instructions
- Boil the green beans until tender. Drain in a colander and set aside.
- Boil penne until al dente. This will be about11 minutes. For the perfect pasta, stir every few minutes to prevent it from sticking to the bottom of the pot.
- While the pasta is cooking, cut the chicken into 1-inch cubes and season with lemon juice, salt, and pepper. Stir until all of the chicken is coated.
- Drain the penne pasta and set aside, sparing a little water to keep the pasta from drying out.
- Heat butter in a pan over medium-low heat until fully melted. Add the chopped onion, chopped red bell pepper, and chopped yellow bell pepper to the pan. Saute for 3 minutes or until tender, then add the minced garlic. Continue to saute for another 2 minutes, then transfer to a bowl.
- In the same pan, heat the olive oil over medium-high heat. When the olive oil is heated, add the cubed chicken. Cook until the chicken is cooked through and no longer pink. Make sure you stir the chicken frequently.
- When the chicken is fully cooked, add the honey and mix well. Next, add the sauteed veggies and continue to mix until everything is well incorporated.
- Now, add the chipotle pepper sauce, heavy cream, and shredded parmesan cheese. Stir until well combined and continue to stir until the cheese is melted.
- Next, add the cooked pasta, cooked green beans, and frozen peas. Stir well.
- When cooked peas are warm, transfer the pasta into meal prep containers.