Here’s the Recipe –

1 Tbsp (20ml) – Olive Oil
500g (1.1lb) – Chicken Breast, Diced
1 tsp (3g) – Onion Powder
1 tsp (3g) – Garlic Powder
1 tsp (3g) – Smoked Paprika
1 Tbsp – Honey
1/2 – Lemon, Juiced
400g (14oz) – Penne or Rigatoni Pasta
1 Tbsp (20ml) – Olive Oil
1 – Brown (Yellow) Onion, Diced
1 – Red Bell Pepper (Capsicum), Diced
1 Tbsp (14g) – Unsalted Butter
4 – Garlic Cloves, Grated
1 Tbsp (20ml) – White Wine or Stock
400ml – Thickened Cream
60g (2.1oz) – Chipotle in Adobo
1 tsp (3g) – Sweet Paprika
1/2 Cup – Frozen Peas
Salt & Pepper
Parmesan Cheese, Grated
Flat Leaf Parsley to Serve, Chopped

Method –

1. In a bowl, add butterflied chicken, olive oil, onion and garlic powder, smoked paprika, salt, and pepper. Mix to combine.

2. Place a pan over medium-high heat, add olive oil, and sear the chicken for 3-4 minutes on each side until golden and cooked through. Remove and rest for 5 minutes before slicing and dicing and placing the chicken in a clean bowl. Add lemon juice and honey. Mix well and set aside.

3. Bring a pot of salted water to a boil. Cook the pasta for 1 minute less than the packet instructions. Remove and drain.

4. The chicken was cooked in the same pan over medium-high heat, and a splash of olive oil was added. Add onion and bell pepper (capsicum) and sauté for 3-4 minutes. Add butter and garlic and cook for 1 minute. Add white wine or stock and deglaze the pan for 1 minute.

5. Add the thickened cream, chipotle in adobo, sweet paprika, salt, and pepper. Mix well, bring to a simmer, reduce the heat to low, and cook for 6-7 minutes or until reduced and thickened.

6. Add the cooked chicken to the sauce, frozen peas, and grated parmesan to your liking, and check the seasoning. Add the cooked pasta and mix to combine. Cook for 1 minute or until incorporated. Remove from the stovetop.

7. Serve in bowls and garnish with flat-leaf parsley, grated parmesan and cracked black pepper. Dig in.

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