Chicken Chipotle Pasta
Remove chicken from bag and pat dry. Sprinkle 1 T. of spices over the chicken. Save the rest for the pasta sauce. Add water to a large pot and salt. Bring to a boil. Blanch the broccoli using a colander in the boiling water for 2-3 minutes. Remove and rinse with cold water. Add the pasta to the boiling water and cook until al dente. Save ½ C. of pasta water. Drain, rinse pasta and toss with a little olive oil. Add 2 T. of oil to a skillet on medium high heat. Cook the chicken for 2-3 minutes per side, flipping, and cooking until done. Remove. Add 1 T. of oil to same skillet, sauté the onions and peppers over medium heat for 3-4 minutes. Sprinkle 3-4 T. of flour over the veggies, stir. Slowly stir in the liquid container, stirring. Increase the heat to bring to a boil to thicken sauce. Reduce heat to medium, stir in the cheese, add in the chicken, pasta, and peas. You can add in a little pasta water if it becomes to thick. Serve.