Firebirds Chicken Pasta (Copycat)

Firebirds Chicken Pasta Chile Asiago cream sauce, applewood-smoked bacon, green onions, tomatoes.

• Ready In: 1 hr 30 mins
• Serves: 4

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

Directions

1. Chili Asiago Cheese Sauce:
2. Place the oil in a sauce pan on medium heat.
3. Add the chili rub, garlic/shallots and cook until soft.
4. Add the wine and cook until reduced by half.
5. Add the chicken stock and bring to a simmer.
6. 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.)
7. Strain mixture.
8. Chill until use.
9. Chicken Pasta:
10. Heat sauté pan and add olive oil.
11. Add bacon and chicken and cook until hot.
12. Add sauce and mix well.
13. Add pasta and mix well.
14. Cook until fully heated.
15. Place in serving dishes and top with tomatoes and green onions.