Pasta española
Raciones
Rinde 1 ración
Tiempo de preparación
10 minutos
Compartir
Ingredientes
- 1oz Poblano Peppers, diced
- 1oz Onion, Julienne
- 1/2c Roma Tomato, diced
- 2ea Garlic Cloves, minced
- 2Tbsp Olive Oil
- 1oz Chorizo Brickman's, diced
- 2.5oz Gordon Choice Pulled Chicken
- 3oz Chicken Stock
- 6oz Tavolini Penne Pasta, pre-cooked
- 1/2c Tavolini Red Pepper Cream Sauce
- 2Tbsp Red Pepper Pesto
- 1/2tsp Mesquite Seasoning
- 1/2tsp Six Pepper Seasoning
- 1/2tsp Granulated Garlic
- 1/4tsp Black Pepper
- 1/2tsp Paprika
- 1Tbsp Lemon Juice
- 1Tbsp Green Onion, bias cut
Preparación de la receta
- Mix cream sauce with pesto, mesquite, six pepper seasoning, granulated garlic, black pepper and paprika and reserve for service
- In saucepan over medium-high heat, warm oil then sauté onions and peppers for 3-4 minutes
- Add the garlic and sauté for an additional minute
- Deglaze with chicken stock
- Add tomatoes, chorizo, chicken, pasta, reserved cream sauce and lemon juice
- Warm pasta and sauce through
- Plate in a bowl and garnish with green onion
