Yield: 4 Servings

Ingredients:

10 - 12 oz. Grilled chicken breast, diced

1 oz. Butter

1/2 tsp. Garlic, minced

1/2 tsp. Shallot, minced

1/3 cup Red and green bell pepper, seeded and diced small

1/3 cup Corn kernels

2 tsp. Cilantro leaves, minced

2 each Scallion, minced

1 1/2 lb. Penne pasta, cooked “al dente”

Squeeze Fresh lemon

1 cup Chef Larry’s Ancho Chile Cream (recipe follows)

to season Salt

to season Fresh ground black pepper

to garnish Parsley, minced

Method:
Prepare Chef Larry’s Ancho Chile Cream per recipe, reserve. Melt butter in a large sauté pan. Add garlic and shallot, cook briefly do not brown. Add red and green peppers, corn kernels, cilantro and scallion, sauté until slightly tender. Add diced chicken breast and continue to cook until heated through.. Reheat penned pasta by dipping in simmering water, drain well. Add well-drained pasta to sauté pan. Stir in Chef Larry’s Ancho Chile Cream, adding enough sauce to coat ingredients. Season with a squeeze of fresh lemon, salt and pepper. Transfer to warm pasta bowls and garnish with minced parsley. Serve immediately.

Chef Larry's Ancho Cream

Yield: approximately 1 cup

Ingredients:

1 tsp. Butter

1 tsp. Shallot, minced

1/4 tsp. Garlic, minced

4 oz. White wine

2 tsp. Ancho chile puree

1/2 cup Chicken stock

1/2 cup Cream

Squeeze Fresh lemon juice

To taste Salt

To taste Fresh ground black pepper

Method:
Melt butter in a sauce pan over medium heat. Add shallot and garlic, sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by 1/2. Add Ancho chile puree and stock, continue to simmer over medium heat for 10 – 15 minutes. Add cream and bring mixture to a simmer. If desired, carefully puree mixture with immersion or stick blender until smooth and season with a squeeze of fresh lemon juice, salt and pepper. Reserve, keeping warm until service.