Firebirds Wood Fired Grill Recipes

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FIREBIRDS CHICKEN PASTA (COPYCAT)



Firebirds Chicken Pasta (Copycat) image

Make and share this Firebirds Chicken Pasta (Copycat) recipe from Food.com.

Provided by Chef Danny D

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 21

3/8 cup extra virgin olive oil
1/2 cup chili, rub
1/3 cup garlic or 1/3 cup shallot
1 1/4 cups white wine
3 cups chicken stock
3 cups heavy cream
3 cups milk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 ounces roux
1 1/4 cups asiago cheese, grated
1/3 cup basil, rough chopped
chicken pasta
4 ounces oil
1 cup rendered bacon
4 cups grilled chicken, cut into to small pieces
2 cups chili, asiago cream sauce
12 cups penne pasta, cooked
4 tablespoons green onions, Chopped
4 tablespoons tomatoes, Diced
parsley, as desired

Steps:

  • Chili Asiago Cheese Sauce:.
  • Place the oil in a sauce pan on medium heat.
  • Add the chili rub, garlic/shallots and cook until soft.
  • Add the wine and cook until reduced by half.
  • Add the chicken stock and bring to a simmer.
  • Add the heavy cream, milk, salt and pepper and bring to a simmer. With a mixer running on medium speed, add the roux, cheese and basil. (Make sure to add the roux a little at a time so that it will fully incorporate into the sauce.)
  • Strain mixture.
  • Chill until use.
  • Chicken Pasta:.
  • Heat sauté pan and add olive oil.
  • Add bacon and chicken and cook until hot.
  • Add sauce and mix well.
  • Add pasta and mix well.
  • Cook until fully heated.
  • Place in serving dishes and top with tomatoes and green onions.

Nutrition Facts : Calories 3009.7, Fat 160.2, SaturatedFat 63.8, Cholesterol 446.2, Sodium 2106.8, Carbohydrate 295.6, Fiber 42.4, Sugar 6.2, Protein 95.6

FIREBIRDS AU GRATIN POTATOES RECIPE - (3.1/5)



Firebirds Au Gratin Potatoes Recipe - (3.1/5) image

Provided by angshebren_1

Number Of Ingredients 10

2 pounds Yukon potatoes, sliced
1 pound baked potatoes, sliced
2 tablespoons salad oil
1/4 cup red onions, small julienne
1 half-moon jalapeno, seeded
1/2 teaspoon Lawry's Steak Seasoning
1 cup chicken stock
1 cup heavy cream
1 1/2 cups smoked cheddar cheese, grated
1 1/2 cups pepper jack cheese, grated

Steps:

  • Slice potatoes 1/8 inch thick. Place oil in saute pan. Add onion and jalapeno. Cook until vegetables are soft. Add potatoes. Slightly brown potatoes. Add remaining ingredients. Stir until evenly coated. Serve piping hot.

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