Chicken Pasta

Firebirds Wood Fired Grill Copycat Recipe

Serves 4

Chili Asiago Cheese Sauce
3/8 cup extra virgin olive oil
1/2 cup chili, rub
1/3 cup garlic or 1/3 cup shallot
1 1/4 cups white wine
3 cups chicken stock
3 cups heavy cream
3 cups milk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 tablespoons roux
1 1/4 cups Asiago cheese, grated
1/3 cup basil, rough chopped

Chicken Pasta
1/2 cup oil
1 cup rendered bacon
4 cups grilled chicken, cut into to small pieces
2 cups chili, Asiago cream sauce
12 cups penne pasta, cooked
4 tablespoons green onions, chopped
4 tablespoons tomatoes, diced
parsley, as desired

Chili Asiago Cheese Sauce: Place the oil in a sauce pan on medium heat. Add the chili rub, garlic/shallots and cook until soft. 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 and bring to a simmer. With a mixer running on medium speed, add the roux, cheese and basil. (Make sure to add the roux a little at a time so that it will fully incorporate into the sauce.) Strain mixture. Chill until use.

Chicken Pasta: Heat saute pan and add olive oil. Add bacon and chicken and cook until hot. Add sauce and mix well. Add pasta and mix well. Cook until fully heated. Place in serving dishes and top with tomatoes and green onions.

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