Dairy-Free Spicy Chipotle Chicken Pasta (Cheesecake Factory Style)

1. Blanch asparagus in boiling water for 1 minute, remove.
2. Add salt to boiling water and cook the pasta. Remove 1 minute before al dente.
3. Grab a cup of pasta water before draining!
4. In a bowl, mix diced chicken with 2 tbsp paprika, 1 tbsp chili powder, salt, pepper, and 2 tbsp lemon juice.
5. In a large pan, heat up some olive oil on medium high and fry garlic for one minute.
6. Add onion and bell pepper, season with salt, pepper, and remaining 1 tbsp of paprika.
7. Cook for few minutes until bell peppers begin to soften.
8. Make space in the middle and add remaining olive oil, drop the chicken in and cook on one side. Once cooked through, flip and cook the other side.
9. Mix everything together and make space in the middle again. Drop in the chipotles in adobo (peppers+sauce) and smash them down until almost a paste.
10. Pour the coconut milk and nutritional yeast and mix everything together until you have a beautiful orange sauce.
11. Bring sauce to boil for one minute and lower heat, add in pasta and asparagus. The high heat will thicken the sauce. Mix and add pasta water to adjust consistency.
12. Top with cilantro and remaining lemon juice. Enjoy!