Chicken Penne Pasta

J Gilbert's Restaurant Recipe

Serves 2

2 red bell peppers
1 lb chicken breasts
2 teaspoons blacked seasoning, plus
1 lb penne pasta
1 pinch salt
1/2 cup chicken stock
3 cups heavy cream
1/4 cup olive oil, plus
2 tablespoons garlic, chopped
1 cup snow peas, julienned
1 cup leek, sliced
1 1/4 cups smoked gouda cheese, shredded
1/4 cup fresh cilantro, chopped
fresh fresh cilantro stem, garnish

Preheat a grill and char the red peppers on all sides. Remove and place the peppers in a paper bag. Let the peppers stand in the closed bag for 20 minutes. Remove peppers from the bag, peel and seed. Use one pepper for the sauce and the other for garnish.

Season the chicken breast with blackening spice. Place on the grill and cook both sides until juices run clear. Let the chicken cool. Slice into 1/4 inch slices. Set aside.

Boil the pasta in salted water to tender. Rinse in cold water. Strain and lightly oil.

Puree one roasted pepper, chicken stock, 2 teaspoons blackening seasoning or more to taste, and a pinch of salt in a blender. Remove and mix with the cream. Set aside.

Heat 1/4 cup olive oil over medium high heat and saute garlic until tender - don't burn. Add snow peas, leeks and saute tender. Add the blackened chicken and saute for 2 more minutes. Add the sauce, pasta, 1 cup of cheese and chopped cilantro. Cook to reduce sauce by 1/3. Serve with additional cheese, red peppers and cilantro as garnish.

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