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Firebird’s Chicken Pasta

MorganMorgan Cargle
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Ingredients

Chile Asiago Cream Sauce
  • 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
Firebird’s Chicken Pasta
  • 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
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directions

Chile Asiago Cream Sauce

  • 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.


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