Firebirds Chicken Pasta (Copycat) Recipe
Firebirds Chicken Pasta
Chile Asiago cream sauce, applewood-smoked bacon, green onions, tomatoes.
Ingredients
Chili Asiago Cheese Sauce
- 3/8 cup extra virgin olive oil
- 1/2 cup chili, rub
- 1/3 cup garlic or 1/3 cup shallot
- 1 1/4 cups white wine
- 3 cups chicken stock
- 3 cups heavy cream
- 3 cups milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 ounces roux
- 1 1/4 cups asiago cheese, grated
- 1/3 cup basil, rough chopped
- chicken pasta
- 4 ounces oil
- 1 cup rendered bacon
- 4 cups grilled chicken, cut into to small pieces
- 2 cups chili, asiago cream sauce
- 12 cups penne pasta, cooked
- 4 tablespoons green onions, Chopped
- 4 tablespoons tomatoes, Diced
- parsley, as desired
Instructions
- Chili Asiago Cheese Sauce:
- Place the oil in a sauce pan on medium heat.
- Add the chili rub, garlic/shallots and cook until soft.
- Add the wine and cook until reduced by half.
- Add the chicken stock and bring to a simmer.
- Add the heavy cream, milk, salt and pepper and bring to a simmer. With a mixer running on medium speed, add the roux, cheese and basil. (Make sure to add the roux a little at a time so that it will fully incorporate into the sauce.)
- Strain mixture.
- Chill until use.
- Chicken Pasta:
- Heat sauté pan and add olive oil.
- Add bacon and chicken and cook until hot.
- Add sauce and mix well.
- Add pasta and mix well.
- Cook until fully heated.
- Place in serving dishes and top with tomatoes and green onions.
Your Own Notes
Nutrition
Serving: 1348gCalories: 3009.7kcalCarbohydrates: 295.6gProtein: 95.6gFat: 160.2gSaturated Fat: 63.8gCholesterol: 446.2mgSodium: 2106.8mgFiber: 42.4gSugar: 6.2g
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