Firebird’s Chicken Pasta

By SherryA

Ingredients

• 2 tbsp olive oil
• 1/3 cup chile rub (ancho chile powder, paprika, cayenne pepper, sugar and salt)
• 2 garlic cloves, minced
• 1 shallot, minced
• 1/4 cup white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup milk
• 1 tsp kosher salt
• 1 tsp ground black pepper
• Roux (Whisk 2 Tbsp flour with 1/2 cup of chicken stock to make a paste)
• 1 1/2 cups asiago cheese, grated
• 3 tbsp basil, roughly chopped
• 2 lbs penne pasta
• 4 chicken breasts, grilled
• 4 slices apple wood-smoked bacon, cooked
• 3 cups chile asiago cream sauce (see recipe)
• 3 tbsp green onions, chopped
• 1 large fresh tomato, diced
• Parsley

Preparation

Step 1

1

Heat the olive oil in a sauce pan on medium high heat, add the shallots, garlic and chile rub, cook until softened but not browned.

2

Add the wine and cook until reduced by half. Add the chicken stock and bring to a simmer. Add the heavy cream, milk, salt and pepper, cook for about 3 minutes.

3

Add the roux, cheese, and basil, stir until thickened. Remove from heat, cool and refrigerate until you are ready to add it to the pasta dish.



Firebird’s Chicken Pasta
1

Season the chicken breasts with salt and pepper, grill over medium high heat until juices run clear.

2

Cook pasta according to package directions, drain. Add the cooked bacon and grilled chicken to a large saute pan, add the chile asiago cream sauce and the pasta, cook until heated through.

3

Top with diced tomatoes and diced green onions.