Begin by marinating the chicken in lemon juice, salt, and pepper for at least 30 minutes to ensure it’s bursting with flavour.

Cook the penne pasta and asparagus together until al dente, then refresh under cold water to stop the cooking process.

In a skillet or frying pan, melt the butter over medium heat and sauté the bell pepper and onion until soft. Add the garlic and cook for another minute, then set aside.

In the same skillet, add olive oil and brown the marinated chicken. Stir in honey and the onion/pepper mix, followed by the chipotle sauce, cream, and grated Parmesan. Allow to simmer for 5 minutes, letting the flavours meld.

Add the cooked pasta, tender asparagus tips, and green peas into the skillet, stirring until everything is beautifully coated in the creamy sauce.

Garnish with a sprinkle of Parmesan