Sunday, May 20, 2012

Firebird Chicken Pasta

I have seen this recipe posted online by a few different people. 
Each time I looked at the ingredients I thought it sounded interesting
but I hesitated making it a week night recipe because of the number
of steps involved in the recipe. 

Since the weekend allows for a little more time to cook dinner I finally
gave this recipe a try.  I have to admit that this pasta dish is" packed full of flavor. 
It is not a hot dish but it is a little spicy.

Firebird Chicken Pasta

* I did not have a Chili Rub so I just mixed the ingredients the recipe has listed  to make
my own adding more of the chili powder, paprika and cajun spices and just a pinch of
the cayenne pepper, salt and sugar.

* This recipe is for 2lbs of pasta so if you are making less you may want to make less of the cream sauce.

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


Heat the oil in a sauce pan on medium heat, add the shallots and garlic and cook
about 5-7 minutes.  Add the chili rub.  Mix well. 
Add the wine and cook on medium / high until reduced by half.  Add the chicken stock
(the half cup that is left after you made the roux) and bring to a simmer. 
Add the heavy cream, milk, salt, pepper and cook for 3 minutes.
Add the roux ,  asiago cheese and basil. 
Season the chicken with salt and pepper. ( I seasoned my chicken with a little bit of the chili rub).
Cook on medium high. Set aside .  Cook the bacon, set aside.
Cook the pasta.
While the pasta is cooking dice the green onion and tomato, chop the cooked bacon, and slice the chicken.
Drain the pasta.  Place it back in a big pot.  Add the cream sauce over the pasta and stir well.  Add in the green onions, bacon, tomato and stir.   Serve with a little parsley or basil on top.
                                            Yummy pasta dish ~ packed full of flavor.   

1 comment:

Anonymous said...

Does anyone have Firebird's Chili recipe. I did at one time, but lost it.