Chicken Breast in Poblano Sauce Au Gratin
Chicken Breast in Poblano Sauce Au Gratin
Directions
- Boil pasta according to directions.
- In a large sauce pan add oil, peppers, onion, garlic, cumin, salt and pepper and cook over medium high heat for 4-5 minutes. Add heavy cream and chicken base and allow to simmer for 15-20 minutes.
- Remove sauce from stove and puree in blender. Keep warm and reserve for service.
- In a saute pan, add oil and chicken breast. Cook for 3-4 minutes per side or until done.
- Portion six orders of pasta onto plates, top with sauce and cooked chicken breast. Sprinkle cheddar cheese on each chicken breast and melt under broiler. Serve.
Ingredients
- 1 lb(s). Assoluti® Pasta, Bow Tie, Farfelle
- 1 Tbsp. black pepper
- 6 chicken, breast(s), boneless skinless, 6-ounce
- 1 Tbsp. cumin
- 2 Tbsp. garlic, clove(s), minced
- 1 Qt(s) Nature's Best Dairy® Cream, Heavy
- 1/4 Cup(s) oil
- 1/4 Cups(s) Peak Fresh Produce® Onion(s), diced
- 4 pepper(s), poblano, diced and seeds removed
- 1 Tbsp. salt
- 4 Tbsp. West Creek® Base, Chicken
- 1 Cups(s) West Creek® Cheese Grated, Cheddar
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
