Recipe from Tastebook

Serves 4

Pasta

Ingredients

• 2 lbs – penne pasta
• 4 – chicken breasts, grilled
• 4 slices – applewood-smoked bacon, cooked
• 3 cups – chile asiago cream sauce (see recipe below)
• 3 Tbsp – green onions, chopped
• 1 – large fresh tomato, diced Parsley

Preparation

• Season the chicken breasts with salt and pepper, grill over medium high heat until juices run clear.
• Cook pasta according to package directions, drain.
• Add the cooked bacon and grilled chicken to a large saute pan, add the chile Asiago cream sauce and the pasta, cook until heated through.
• Top with diced tomatoes and diced green onions.

Chile Asiago Cream Sauce

Ingredients

• 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 – (Wisk 2 Tbsp flour with ½ cup of chicken stock to make a paste)
• 1 ½ cups – Asiago cheese, grated
• 3 Tbsp – basil, roughly chopped

Preparation for the Sauce

1. Heat the olive oil in a sauce pan on medium high heat, add the shallots, garlic and chile rub, cook until softened but not browned.
2. Add the wine and cook until reduced by half.
3. Add the chicken stock and bring to a simmer.
4. Add the heavy cream, milk, salt and pepper, cook for about 3 minutes.
5. Add the roux, cheese, and basil, stir until thickened.
6. Remove from heat, cool and refrigerate until you are ready to add it to the pasta dish.