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Chicken Penne Pasta J. Gilberts Restaurant

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Ingredients

Adjust Servings:
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

Nutritional information

3039.3
Calories
1850 g
Calories From Fat
205.6 g
Total Fat
105.4 g
Saturated Fat
716.7 mg
Cholesterol
1043.4 mg
Sodium
214.4 g
Carbs
29.8 g
Dietary Fiber
11.7 g
Sugars
94.6 g
Protein
1192g
Serving Size

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Chicken Penne Pasta J. Gilberts Restaurant

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    Cuisine:

    I made this last night for dinner club and everyone raved about this. I did 1.5 times the sauce (because we like sauce) and added chopped spinach instead of snow peas. This made enough for 8 adults. Definitely saved this recipe.

    • 60 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    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 , I made this last night for dinner club and everyone raved about this I did 1 5 times the sauce (because we like sauce) and added chopped spinach instead of snow peas This made enough for 8 adults Definitely saved this recipe


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    Steps

    1
    Done

    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
    Done

    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
    Done

    Boil the Pasta in Salted Water to Tender. Rinse in Cold Water. Strain and Lightly Oil.

    4
    Done

    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
    Done

    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.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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