• Bring a large pot of water to boil.
• Start with your chicken. Pound chicken breasts to even thickness between sheets of parchment paper.
  2 chicken breasts
• Rub minced garlic on chicken breasts.
  1 tbsp minced garlic
• While chicken is cooking, prepare Penne according to package directions
  1/2 lb penne pasta

Stove Top - Chicken

• Heat skillet with olive oil over medium
  2 tbsp olive oil
• Saute over medium until chicken is done (flipping halfway)
  2 chicken breasts
• Once chicken is done (temp check to 160) - brush lightly with honey on each side and saute 1 min on each side
  1/4 cup honey

Air Fryer - Chicken

• Using a basting brush, baste both sides with honey
  1/4 cup honey, 2 chicken breasts
• Place chicken in air fryer and Air Fry at 375º for 12 minutes Flipping Half way thru

After Chicken is Done

• Remove chicken from pan/air fryer and set aside
• In a large skillet, over medium heat, add 3 tbsp butter to melt
  3 tbsp butter
• Add vegetables (asparagus, onion, peppers, peas) and saute for 5-7 minutes until tender. Remove veggies from pan and set aside
  1 bunch asparagus, 1/2 yellow pepper, 1/2 red pepper, 1/2 yellow onion, 1/2 cup frozen peas
• In same pan, add 3 tbsp butter over medium high heat. Once butter melts add flour and whisk continuously to make a rue.
  3 tbsp butter, 1 tbsp flour
• Whisk in milk and cream – stir sauce & it will thicken in 1-2 minutes. Whisk in Parmesan cheese and chipotle seasoning and remove from heat.

  Give the sauce a taste and season with salt & black pepper if you like
  3/4 cup milk, 3/4 cup heavy cream, 1/2 cup Parmesan cheese, 2 tsp chipotle chili pepper seasoning
• Reserve 1/4 cup of pasta water and then drain the pasta with a colander and dice chicken into bite-sized chunks
• Add chicken, vegetables and pasta into the sauce and toss to coat. Add in pasta water for a little extra sauce.
• Serve in 4 bowls and garnish with wonton strips, a sprinkle of cilantro and a squeeze of lemon juice
  wonton strips