Chicken Penne Pasta - J. Gilbert's Restaurant

I haven't made this yet. Comes from a book called "Restaurant Secrets". I have, however, eaten at this restaurant, and the food has always been delicious. Cleaning out my cookbook cabinet and getting ready to put a bunch in a garage sale. So, posting some recipes I'd still like to try.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  red bell peppers
• 1  lb chicken breast
• 2  teaspoons  blacked  seasoning, plus
• 1  lb penne pasta
• 1  pinch salt
• 1⁄2 cup  chicken stock
• 3  cups heavy cream
• 1⁄4 cup olive oil, plus
• 2  tablespoons garlic, chopped
• 1  cup snow peas, julienned
• 1  cup leek, sliced
• 1 1⁄4 cups smoked gouda cheese, shredded
• 1⁄4 cup fresh cilantro, chopped
•  fresh fresh cilantro stem, garnish

Directions

1. Preheat a grill and char the red peppers on all sides. Remove and place the peppers in a paper bag. Let the peppers stand in the closed bag for 20 minutes. Remove peppers from the bag, peel and seed. Use one pepper for the sauce and the other for garnish.
2. Season the chicken breast with blackening spice. Place on the grill and cook both sides until juices run clear. Let the chicken cool. Slice into 1/4" slices. Set aside.
3. Boil the pasta in salted water to tender. Rinse in cold water. Strain and lightly oil.
4. Puree one roasted pepper, chicken stock, 2 t blackening seasoning or more to taste, and a pinch of salt in a blender. Remove and mix with the cream. Set aside.
5. Heat 1/4 C olive oil over medium high heat and saute' garlic until tender - don't burn. Add snow peas, leeks and saute' tender. Add the blackened chicken and saute' 2 more minutes. Add the sauce, pasta, 1 C cheese and chopped cilantro. Cook to reduce sauce by 1/3. Serve with additional cheese, red peppers and cilantro as garnish.