Source: Firebird’s Restaurants
Chile Asiago Cream Sauce
Heat the olive oil in a sauce pan on medium high heat, add the shallots, garlic and chile rub, cook until softened but not browned
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, cook for about 3 minutes.
Add the roux, cheese, and basil, stir until thickened. Remove from heat, cool and refrigerate until you are ready to add it to the pasta dish.
Firebird’s Chicken Pasta
Season the chicken breasts with salt and pepper, grill over medium high heat until juices run clear
Cook pasta according to package directions, drain. Add the cooked bacon and grilled chicken to a large saute pan, add the chile asiago cream sauce and the pasta, cook until heated through.
Top with diced tomatoes and diced green onions.
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Serving Size: 1 (656g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1173 | ||
Calories from Fat: 307 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 314mg | 97 % | |
Sodium 673.1mg | 23 % | |
Potassium 1141.9mg | 30 % | |
Total Carbohydrate 137.7g | 41 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 136.9g | ||
Protein 74.9g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1173
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