Chicken Penne In Smoky Chili Cream Sauce - cooking recipe

Ingredients

12 ounces uncooked penne pasta
1 1/2 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cut into 3/4-inch chunks
1/3 cup onion, chopped
1 teaspoon garlic, minced
2 cups prepared alfredo sauce
1 tablespoon chipotle chile in adobo
2 teaspoons chili powder
2 teaspoons maple syrup
1/2 teaspoon salt
8 slices cooked bacon, heated in microwave and chopped
2 tablespoons fresh cilantro, chopped

Preparation

Cook penne following package directions; drain.
While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
Remove to a plate and reserve.
Reduce heat to medium.
Add onion to the skillet and cook for 3 minutes, stirring occasionally.
Add garlic and cook 30 seconds.
Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt.
Cook over medium-high heat until bubbly.
Stir in the chicken.
Place the pasta back into the pot and stir in the Alfredo and chicken mixture.
Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.