Firebird’s Chicken Pasta
Morgan Cargle
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
- 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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