| Don't know if this is theirs but maybe it's close. CHICKEN CHIPOTLE PASTA
Source: Restaurant/Operation University of Missouri-Columbia
Servings: 8 1 tbsp. olive oil
4 oz. green peppers, sliced
4 oz. red peppers, sliced
12 oz. cooked fajita-style chicken thigh strips
2 cups prepared alfredo sauce
1/2 oz. chipotle paste
1 1/2 lb. cooked bowtie pasta
2 oz. grated parmesan cheese Heat oil in large saute pan. Add green and red peppers; cook until tender. Add chicken to peppers and heat through. Add Alfredo sauce and chipotle paste to chicken-pepper mixture; stir to combine and heat 2 to 3 minutes until 165 degrees F. Combine pasta with sauce; stir to coat. Heat 2 to 3 minutes or until 165 degrees F. Portion between 8 plates. Garnish each with 1/4 oz. Parmesan cheese. Serve immediately. | 
