Chipotle Chicken Pasta

1: Prep all vegetables: dice bell peppers and onions, and trim asparagus.

2: Cut chicken into chunks, season with salt, pepper, and lemon juice.

3: Boil water, season with salt, and add asparagus; boil for 2 minutes, then cool under cold water.

4: Cook pasta in the same water until al dente; drain.

5: In a large skillet, melt butter and olive oil over medium heat; add bell peppers and onions, and cook until translucent.

6: Add garlic and cook for 2 minutes.

7: Remove the vegetable mixture, increase heat, and add remaining olive oil and chicken to the pan; stir in honey for 30 seconds.

8: Return the vegetable mixture to the pan, then add chipotle sauce, heavy cream, and parmesan cheese; cook for about 5 minutes.

9: Stir in pasta, asparagus, and tomatoes; season with salt and pepper to taste.

10: Finish cooking on medium-low heat for 3-5 minutes until the sauce thickens; enjoy!