Step 1

Pour the oil into a dutch oven or large skillet set over medium-high heat. Add the diced onion and diced pepper. Sauté for 3 minutes in the hot oil. 1 tablespoon olive oil, ½ cup yellow onion, ¼ red bell pepper, ¼ yellow bell pepper

Step 2

Add the chipotle chili pepper powder, adobo sauce, garlic and honey to the skillet. Cook and stir for 1 minute. 1 teaspoon chipotle chili pepper powder, ¼ cup chipotle adobo sauce, 2 teaspoons minced garlic, 1 tablespoon honey

Step 3

Add the chicken stock and bring it to a low boil. Add the pasta and boil, covered, for 12 minutes, stirring occasionally until the pasta is al dente. 3 cups chicken stock , 8 ounces penne pasta

Step 4

Add the warmed cream and the chicken, peas and asparagus. Stir well. Cover and simmer over low heat for 3-4 minutes or until the veggies are tender. Stir occasionally while it simmers. ¾ cup heavy cream, 2 cups diced rotisserie chicken, ½ cup frozen peas, ½ cup frozen diced asparagus

Step 5

Turn off the heat and slowly add in the freshly shredded Parmesan cheese, ½ a cup at a time, stirring between each addition. 4 ounces freshly shredded Parmesan cheese

Step 6

Add salt and pepper to taste. Garnish with freshly snipped parsley or green onions. salt and black pepper-