Honey Chipotle Chicken Pasta Salad Food

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

Steps:

• Set your water to boil for your pasta.
• Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
• Shock it with cold water through a colander.
• Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
• In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
• In a large skillet add the butter and melt over medium heat.
• Add the bell peppers and onions and cook until just translucent.
• Add in the garlic and cook an extra minute.
• Remove the vegetables and add in the olive oil.
• Add the chicken to the pan and turn the heat up to medum-high.
• Brown the chicken on both sides.
• Add in the honey and stir, cooking an additional 5 seconds.
• Add the bell pepper mixture back to the pan
• Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
• Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
• Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

HONEY-CHIPOTLE CHICKEN PASTA SALAD

Steps:

• Bring a pot of salted water to a boil. Cook the pasta in the boiling water until al dente according to the package instructions. Drain and transfer to a large bowl.
• Toss the pasta with the Honey-Chipotle Vinaigrette. Season with salt and pepper. Next, add the chicken, cherry tomatoes and banana peppers. Toss it all and transfer to a pasta bowl for serving. Top with fanned-out avocado slices and garnish with the chives.
• Put the vinegar, mayo, honey, chipotle, mustard, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more chipotle if you want it more spicy.

CHIPOTLE MOZZARELLA PASTA SALAD

Steps:

• Cook the pasta according to the package directions. Drain it, rinse under cool water and set aside in a large bowl.
• Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons vinegar and stir until smooth. Add the chipotles in adobo sauce and 1/2 teaspoon each of salt and pepper. Stir the dressing until combined. Give it a taste and add more vinegar if you'd like it to have a bit more bite. Add more adobo sauce if you'd like it to have a little more heat.
• Drizzle the dressing over the pasta, then throw in the tomatoes and cucumber and add the cheese. Stir the pasta around, then add the basil and stir until just combined. Taste and adjust the seasoning as needed, then cover the bowl with plastic wrap and chill it for at least 2 hours or up to 24 hours.
• Transfer to a serving bowl and garnish with more basil.