Add the asparagus to the pasta water and boil for 2-3 minutes or until slightly tender. 

Pull out the asparagus and run under cold water to shock it and stop it from cooking.

Add your pasta to the water and remove when al-dente, normally 12-13 minutes rolling boil.

Combine lemon juice, salt, pepper, and chicken and let it marinade. 

Prepare your skillet with butter on medium heat. 

Add bell peppers and onions. 

Leave on the heat until translucent, stirring occasionally to make sure they do not char, then add the garlic cloves, saute for 1 minute.

Remove the veggies and add olive oil to your skillet

Add chicken to the pan and turn the heat up to medum-high. 

Keep on the heat until browned on all sides. 

Add in the honey and stir until the honey loosens up. 

Add the bell pepper mix. 

Puree the Chipotle peppers in adobo sauce can and set aside.

Brown the chicken on both sides and remove from heat.

Cook for an additional 3 minutes, then add all other ingredients (Veggies, Adobo, Pasta)

Make a basic Alfredo sauce (Butter, Parmesan, Heavy Cream, Black Pepper, Garlic Powder) and add in the Pureed chipotle peppers. Let it come to a simmer. Add your frozen peas to thaw in the sauce.

Add sauce, pasta, chicken in your pot adding the asparagus last or as a garnish. Add Cilantro or parsley and grated Parmesan as a topper. Tortilla strips if you want to be really authentic.