Recipe by Chef Danny D
Firebirds Chicken Pasta Chile Asiago cream sauce, applewood-smoked bacon, green onions, tomatoes.
Top Review by G.I. Joe Girl
Terrific and tastes just like Firebird's recipe! I did veer slightly from the recipe because I couldn't find Chile Rub so I used 1 envelope packet of Chipolte Chile powdered marinade (Kroger Brand) and 1 small bottle of Corky's BBQ Rub (together it ALMOST made 1/3 cup of rub. I may use less Chipolte and more Corky's next time since my hubby doesn't do too well with food that is spicy - even though I didn't find it overly spicy.
I omitted the chicken because my hubby doesn't like it and I served this beside steaks. I added almost a full bag of Hormels real bacon bits to the sauce once it was finished (found in the salad dressing aisle).
I found that this recipe made WAY more than 4 servings. I boiled 2 boxes of bowtie noodles and only used 1/2 of the sauce that was made (and I was VERY generous in the amount of sauce I added to the noodles).
Bottom line - I LOVED IT! Thanks! ............. **UPDATE** Since making this delicious recipe, I found that Firebirds actually posts their recipes (this one included) on their blog! Your's is almost identical! http://www.firebirdsrestaurants.com/blog/category/recipes/entrees/
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
Directions See How It's Made
- 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.