Pasta con Pollo (Chicken Pasta)

Brown skins of chicken on both sides until golden, about 5 to 7 minutes. Set aside. (Chicken will not be fully cooked at this point.)

Meanwhile, place bell peppers on an open fire or a baking sheet in the broiler and roast until skins are charred. Set aside, let cool and chop.

Add butter to the pan and sauté the onions, roasted bell peppers, and sundried tomatoes. Sprinkle with 1/4 teaspoon of salt. Sauté the veggies for 6 to 8 minutes over medium heat. Stir frequently until the vegetables soften.

Add the garlic, diced chipotle peppers, adobo sauce, and tomato paste to the pan and stir to combine. Cook until fragrant for 15 to 30 seconds.

Pour in dry white wine. Allow the wine to completely reduce and burn off the alcohol, for about 1 minute.

Place the chicken over the mixture and pour in chicken broth. Bring liquid to a high simmer and cover with a lid. Braise for about 20 to 25 minutes until the chicken is completely cooked through.

Meanwhile, add pasta to salted boiling water and cook until al dente. Reserve a cup of starchy pasta water towards the end of cooking.

Pour in heavy cream to skillet and season to taste with salt and pepper.

Use pasta tongs to add pasta in and toss to combine. 

Add freshly grated parmesan and toss to coat, using your starchy pasta water to thin out if needed.

Garnish with chili flakes, chopped cilantro, and serve!