Directions

1. 1. Prepare the sauce: Puree the chipotle peppers in a blender mixing in the cream a little at a time until well blended. Put the sauce in a bowl and keep it in the refrigerator until final assembly.
2. 2. Prep the chicken: Put the oil in a skillet over medium high heat. Wait a couple of minutes for it to get hot then add the garlic, celery and onion. Cook for 3 to 5 minutes or until the onion and celery soften. Add the rest of the marinade ingredients and mix thoroughly. Add the chicken pieces and cook, stirring enough to coat the chicken with the other ingredients, until all of the pink in the chicken is gone, about 15 minutes. All of the pieces should be a soft white color. Put the chicken along with all of the seasonings in a bowl and refrigerate until final assembly.
3. 3. Cook the pasta: Fill a medium size pot half way with water and place it over high heat. Add the oil and salt and wait for the water to reach a full rolling boil. Add the pasta and let it cook for 7 minutes (al dente). Place the pasta in a colander and rinse immediately with cold water.
4. 4. Final assembly: Place a large skillet (cast iron is best) over medium high heat and let it come up to temperature before continuing. Add the butter, onion, green chile and mushrooms. Lower the heat to medium and let them cook until the onion is softened.
5. 5. Add the cooked chicken, let it cook for 2 minutes. Add the cooked pasta, let it cook for 2 minutes. Add the sauce, mix thoroughly and cook until everything in the pan is up to heat. Sprinkle on the jack cheese and transfer all to a serving bowl.
6. 6. Serve it hot as a main dish.
7. 7. Serve it cold as a side dish by adding sliced tomatoes and/or a green vegetable (like peas in the picture). Garnish with chopped parsley.