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Chicken Breast Sauté w Chili over pasta




Source of Recipe


Mary Ellen's ThatsMyHome by Chef Jim Heywood. He teaches at the Culinary Institute of America.


Recipe Introduction


Dry Rubbed Chicken Breast Sauté with Sweet Red Chili Sauce over Buttered Penne Pasta


List of Ingredients




Dry Rub

1/4 C. salt

1 T. green jalapeño powder

1 T. mild chili powder

1 t. ground Mexican oregano

1/2 t. Tellicherry pepper

2 t. granulated onion

2 t. granulated garlic

Combine all ingredients and mix well. Store in a tightly covered jar.

Chicken Breast Sauté

4 chicken breasts, boneless and skinless

8 t. dry rub

2 T. unsalted butter

2-3 oz. dry sherry wine

1-2 jalapeño peppers, cut in julienne strips 1" long

1/4 C. chopped shallots

3 cloves garlic, minced fine

3/4 C. sweet red chili puree

1/4 C. chicken broth

1/4 C. heavy cream

Salt to taste

1 pound cooked, drained penne pasta

Garnish:

1/2 C. aged Monterey Jack cheese

fresh oregano sprigs

Red Chile Sauce :

2 1/2 C. chicken broth

1/2 lb. tomatoes

6 oz. onions quartered

3 cloves garlic

3 oz. dried New Mexico chilies, stemmed and seeded

1 T. butter

1/2 t. salt



Recipe



Rub each chicken breast with 2 teaspoons dry rub. Refrigerate until needed. In a large sauté pan, melt the butter. When the butter is hot, sauté the chicken breast until golden brown and done through. Remove from the pan. Add the shallots, jalapeños and garlic to the pan and sauté briefly. Add the sherry wine and chicken broth. Bring to a boil, and then add the sweet red chili puree. Bring to a simmer, and stir well. Remove from the heat, and stir in the cream. Adjust seasoning with salt if needed.

To serve toss the sauce with the hot penne pasta, but save a little sauce for the chicken. Put the coated pasta on a dinner plate, place a coated chicken breast in the center. Garnish with grated aged Monterey jack cheese and some sprigs of fresh oregano.

Red Chile Sauce:
In a large pan, bring the stock, tomatoes, onions and garlic to the boil. Cook for 15 minutes.

Remove the pan from the heat and add the chilies. Stir to cover the chilies in the liquid. Cool.

Blend in a food processor or food processor until liquefied. Strain through a fine mesh strainer.

Reheat mixture until very thick. Stir in butter and salt.


Serves 4