Honey Chipotle Chicken Pasta

Toss chicken pieces with lemon juice, salt, and black pepper; set aside.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until nearly tender and still firm to the bite, about 11 minutes, or about 1 minute less than package directions. Use a slotted spoon to remove the penne from the water and set aside.

To the boiling pasta water, add asparagus and boil until bright green and tender, 1 to 2 minutes. Use a slotted spoon to remove asparagus and immediately place into a bowl of ice water to stop the cooking process. Add asparagus to the same container as the penne.

While pasta is cooking, heat butter and olive oil together in a large, nonstick skillet over medium heat, until butter stops sizzling.

Add chopped red pepper, yellow pepper, and onion, and cook, stirring, until onion begins to turn translucent, 2 to 3 minutes. Stir in minced garlic; cook until fragrant, about 30 seconds. Remove cooked vegetables from the skillet and set aside.

To the same skillet, add chicken pieces and cook, browning chicken on all sides, 3 to 5 minutes. Stir in honey, coating all chicken pieces.

Add bell pepper mixture back to the skillet, and stir well. Mix in adobo sauce, heavy cream, and shredded Parmesan cheese. Cook for 3 to 4 minutes, stirring occasionally.

Add cooked penne and asparagus and frozen green peas. Stir well. Heat for 3 to 4 minutes, then remove from heat and allow to stand, 3 to 4 minutes.

Garnish with fresh cilantro and corn tortilla chip pieces, and serve warm.