Firebird’S Chicken Pasta Recipe from Firebird’S Restaurants

tastebook.com

Scot

subheading: CHILE ASIAGO CREAM SAUCE:

2 tbsp olive oil

⅓ cup chile rub (ancho chile powder, paprika, cayenne pepper, sugar and salt)

2 garlic cloves, minced

1 shallot, minced

¼ 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 ½ cup of chicken stock to make a paste)

1 ½ cups asiago cheese, grated

3 tbsp basil, roughly chopped

subheading: 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

Directions at tastebook.com

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