FIREBIRDS CHICKEN PASTA
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta
Cuisine: American Italian
Serves: 4
Ingredients
  • Asiago Cream Sauce (about 2 cups):
  • 1 tablespoon olive oil
  • spice mix (1/2 tablespoon sugar, ½ tablespoon salt, ½ tablespoon chili powder, ½ tablespoon paprika and ½ teaspoon cayenne pepper)
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • ¼ cup white wine
  • ½ cup chicken stock
  • ½ cup heavy cream
  • ½ cup milk
  • roux (1 tablespoon flour whisked into ¼ cup chicken stock)
  • ¾ cups (6 oz.) Asiago cheese, grated
  • 2 tablespoons basil, roughly chopped
  • Chicken Pasta:
  • 1 lb. (16 oz.) Penne pasta
  • 2 chicken breasts from rotisserie chicken, sliced
  • 2 slices bacon, cut into small pieces
  • 2 cups Asiago cream sauce (recipe above)
  • 1 tomato, diced
  • 2 green onions, chopped
Instructions
  1. Start with the sauce. Heat the olive oil in a large pan on medium high heat, add shallot, garlic, spice mix. Cook until soften.
  2. Add white wine and cook until reduced by half. Add chicken stock and bring it to simmer. Add heavy cream, milk and let it cook for about 3 minutes.
  3. Add the roux into the sauce. Add fresh grated Asiago cheese and basil. Stir until the sauce is thickened. Remove from the heat.
  4. Cook Penne pasta according to the package instructions. Drain.
  5. Add bacon into a large pan, cook until almost crispy. Add the chicken. Cook for a minute.
  6. Add cooked Penne and 2 cups of Asiago cream sauce. Stir until combined. Serve hot.Top with diced tomato and green onion. Enjoy!
Notes
You can also grill the chicken breasts yourself if you have time. Using rotisserie chicken is a huge help for shortcut.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/firebirds-chicken-pasta/