Chipotle Chicken Pasta Minus the Chipotle

So years back, when I was still a freshman and sophomore, jobless, and living off of my parents money, we used to go to Cheesecake Factory.  One of my favorite dishes on their menu was the Chipotle Chicken Pasta--  penne pasta with some amazing kinda creamy spicy sauce, chicken, peppers and onions.  Naturally, you can see why I liked it.  So sometime about two years ago, when I was no longer living off my parents salary, I decided to try to make it at home.  I had no idea what was in it but knew a thing or two about flavors and decided to just wing it.  Needless to say, I put absolutely no chipotle in it.  So I'm sure you must be saying, "well then there's no possible way you've made a replica of chipotle chicken pasta that tastes anything similar to the original!"  False.  I have.  I've made a cheaper, just as yummy version while craftily avoiding the annoyance and cost of chipotle peppers.

This past time, I made a much bigger batch than I have in the past.  I wouldn't ever recommend making as much as I did, so I'm going to provide you with the recipe for a normal person amount.  This is the ultimate spicy comfort food.  Enjoy: chipotle chicken pasta, minus the chipotle, plus the pepperjack cheese!

what you need...

1 lb penne pasta

1/2 red pepper, diced

1/2 yellow pepper, diced

1/2 large yellow onion, diced

15 oz can tomato sauce (I use hunts)

8 oz block pepperjack cheese, grated

4 pieces thing sliced chicken breast (about 1/3 - 1/2 lb chicken)

Crushed red pepper

Salt and Pepper

Olive Oil for cooking

what you need to do...

1  Cook pasta as directed on box.  If you are doing this ahead of time, strain and set aside tossed with a bit of oil to prevent sticking.  Otherwise, this can be done simultaneously with the rest of the preparation.

2  In a medium sauce pan, combine yellow peppers, red peppers, and onion and cook over medium high heat until aromatic and color begins to leave peppers.  Be sure to stir the mixture often to ensure even cooking.

3  Once the peppers are done cooking, add the tomato sauce, 1 tbs crushed red pepper, and a dash of salt and pepper to the vegetable mixture and stir.  Cover to avoid splattering and allow the mixture to continue to cook over medium heat.  (note: if you do not like thing particularly spicy, adjust the crushed red pepper amounts).  When chicken is cooking during step 4, stir in 8 oz grated pepperjack cheese and reduce heat to low.  Stir constantly.  Sauce should begin to thicken as cheese melts in and will look like a creamy red sauce.

4  In a medium-large pan, heat a tbs olive oil.  Season chicken with salt and pepper and cook in oil over medium heat until cooked through.  Strain chicken on paper towel and cut into cubes on cutting board.

5  Combine all ingredients in a large pot with the pasta and stir well to evenly distribute the sauce.  Serve as is or topped with crushed red pepper, or a sprinkle of pepperjack cheese!