Katy’s investment in a rental property pays an unexpected dividend when she catches the eye of the artist upstairs. They have little in common, but are they different like oil and water or like a match and gunpowder?
Firebird Chicken Pasta
* This recipe is for 2lbs of pasta so if you are making less you may want to make less of the cream sauce.
2 tbsp olive oil
1/3 cup chile rub (ancho chile powder, paprika, cayenne pepper, sugar and salt)*
* I did not have a Chile 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.
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
2 lbs penne pasta
4 chicken breasts, grilled
4 slices apple wood-smoked bacon, cooked
3 cups chile asiago cream sauce (see recipe above)
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.