Chicken Penne in Chili Cream Sauce

This one comes courtesy of Family Circle.

Chicken Penne in Smoky Chili Cream Sauce

12 ounces penne, cooked according to package directions and drained
1 1/2 tablespoons vegetable oil
1 lb. boneless, skinless chicken breasts, cut into chunks
1/3 cup chopped onion (I used green onions)
1 tsp garlic
2 cups prepared Alfredo Sauce (get the good stuff in the refrigerated section)
1 tablespoon chipotle in adobo sauce
2 teaspoons chili powder
2 teaspoons maple syrup (I left this out)
1/2 teaspoon salt
8 slices bacon, cooked and diced (use the microwaveable kind)
chopped fresh cilantro

While penne is cooking, heat oil in a large skillet over medium high heat and cook chicken for about 4 minutes or until cooked through. Remove to a plate.

Reduce heat to medium. Add onion to the skillet and cook for 3 minutes, stirring occasionally. (I added a diced red pepper here as well, just because I couldn't think of a reason not to.) Add garlic and cook 30 seconds. Stir in Alfredo sauce, chipotle, chili powder, maple syrup, and salt. Cook until bubbly. Drain the cooked pasta, return to pot, and stir in the Alfredo-chicken mixture. Garnish with bacon and cilantro.

***Chipotle in adobo sauce comes in a little can in the Mexican Foods section. It is spicy! For the wimps, cut the amount called for in the recipe in half. Then, of course, there's the question of what to do with the remaining chipotle sauce. Spray an ice cube tray with non-stick cooking spray, and put a tablespoon of chipotle in each little department. Freeze. When your "cubes" are frozen, pop them out of the tray and into a ziploc and keep in the freezer. Next time you need a little, just grab out a cube.***