Pasta with Roasted Red Pepper Sauce

This recipe was inspired by a recipe from Chile Pepper magazine and was an instant hit with the family. It is a collaboration with my dear wife whose idea to use the Roasted Red Pepper Bisque recipe as the basis for a pasta sauce was a stroke of genius. I use chipotles in the recipe more for the flavor than the heat. You may substitute other chiles for the heat, but you won’t get the flavor that chipotles provide. But even without any chiles the recipe is still delicious.

Prepare a beurre manié and set aside. 

Puree roasted red peppers in a blender.  Trim the chicken and cut into one inch wide fingers.  Sprinkle the chicken with the Creole seasoning and set aside (if using unsalted seasoning then sprinkle the chicken pieces with about a teaspoon of salt.)

In a large sauce pan, sauté the onion and garlic in the oil until onions begin to soften.  Add the mushrooms and sauté until they begin to render their liquid. Add the heavy cream, stock and pureed peppers.  Return to a boil and allow to gently simmer for about a half hour to reduce.  Season with salt and pepper to taste.

While the sauce is simmering add the oil and butter to a heavy skillet and warm over medium high heat.  Sauté the chicken until browned and just cooked through - only 1-2 minutes. Remove to a heated platter (or place in the oven on warm) until all else is ready.

Add the beurre manié to the sauce by the spoonful until the desired consistency is obtained.

When ready to serve place some pasta and broccoli on each plate, add some browned chicken and top with sauce.