Spicy Chicken Alfredo

Okay, remember how I started this food blog, then completely abandoned it? I am going to try to be better from now on . . . promise.
Now, back to the food. If you have been to the restaurant on top of the WILK at BYU (the Skyroom) maybe you tried the Four Corners Alfredo. Well, this is a much easier version of the same recipe. Sam and I eat it at least once a week (Sam would probably eat it even more often if I was willing to make it --it is always the first thing he suggests when I ask what we should eat for dinner). It seems sort of exotic but is deceptively easy to make.

Spicy Chicken Alfredo

1 T oil
2 cloves of garlic, diced
1/2 of a medium onion, diced
1 chicken breast, diced
1 cup prepared alfredo sauce (you could make your own)
1 cup milk
1 chipotle pepper, diced, with 1 T adobo sauce (you can buy these in a can at most grocery stores)
1 T maple syrup

2 1/2 cups cooked penne (you can use whatever pasta you want)
cilantro for a garnish

In a large skillet, heat oil over medium heat, adding garlic and onions. Saute until translucent, then add chicken and brown. Reduce heat and add alfredo sauce and milk. Add chipotle, adobo, and maple syrup. Reduce sauce until it is the consistency that you prefer. Serve over pasta and garnish with cilantro.