South Western Alfredo

• 1/2 Cup Thinly Sliced Red Onions
• 1 and 1/2 Bell Peppers (red, green,Yellow)
• 1 pound Sliced on a bias Grilled Chicken (Or Raw Chicken just saute until cooked all the way).
• 2 Chipotle in Adobo
• 4 cups of heavy cream
• 1cup of grated smoked Gouda
• 3Cups of Penne Pasta
• 2 Cloves of Garlic Mined

1. For Sauce: Blend, Gouda, Cream, and chipotle in a food processor or blender until combined and looks a mild pink color. If sauce is a little thick whisk in more cream. Season to taste.
2. Sauce can be made up to 2 days in advance.
3. Pasta:
4. Salt water, Boil pasta until Al dente. Strain and cool quickly. Lubricate with some oil until needed.
5. The Dish:
6. In a large skillet Saute, Chicken,Bell Peppers, Onion, Garlic, until just tender, Add Sauce and Let Reduce by half, Then add pasta back in until pasta is heated through.
7. Serve Family Style, Garnish with Chopped Cilantro and more Gouda.

red onions, peppers, chicken, heavy cream, gouda, pasta, garlic

Taken from www.epicurious.com/recipes/member/views/south-western-alfredo-50018304 (may not work)