Spicy Chipotle Cream Chicken Pasta

2 Chipotle peppers in Adobo + 1 T. sauce
1/4 t. kosher salt
2 T. EVOO
1 T. tomato paste
Black pepper, to taste
2 T. fresh lime juice
3 cloves garlic
1 lb. Pasta
1 lb. cooked Chicken, sliced or cut into bite sized pieces.
1 zucchini, sliced into half moons
1/2 C. green peas
1 head Broccolini
1/4 C. Parmesan
1/3 C. heavy cream
chopped parsley, to taste

Uses either previously cooked chicken or need to cook chicken in preferred manner.  Can be grilled, pan fried, baked, etc.

Combine first seven ingredients, up through and including garlic cloves, into a food processor and puree into a paste.

Bring a large pot of water to a boil and season with salt.  Add zucchini slices and broccolini. Boil 1 minute or until just crisp tender.  Remove to a plate.  In same water, add pasta and cook until al-dente.  Once done, drain, reserving cooking liquid.

Heat a pan on medium heat.  Add chipotle paste and let sizzle for 15 seconds.  Add cream and 1/4 C. of reserved pasta liquid and let it cook for 30 seconds or until warmed through.  Mix well and turn off the heat.  Add in pasta, boiled vegetables, frozen peas and toss to combine.

Transfer to serving plates, top with chicken, garnish with parmesan and chopped parsley

** Sauce as written barely coats.  Doubled it afterwards and was better, but maybe a little strong on the heat.  Maybe also consider reducing the amount of pasta or increasing vegetables.