Penne with Chicken & Tomatoes in Adobo Cream Sauce

Ingredients

• 1 lb. box penne pasta
• 1½ lbs. boneless skinless chicken breasts
• Kosher or sea salt, cracked black pepper and extra-virgin olive oil to taste

• Velouté Sauce*:
• 3 tablespoons unsalted butter
• 2 shallots, minced
• ⅓ cup all-purpose flour
• 2 cups chicken stock
• 2 cups heavy cream

• Tomato Sauce:
• 3 large tomatoes, cut to ½-inch slices
• 6 cloves garlic, smashed
• Pinch kosher or sea salt
• ½ teaspoon cracked black pepper

• 1½ cups Pecorino Romano cheese, grated
• 3 tablespoons chipotle chiles in adobo, puréed
• 3 large tomatoes, diced
• ¾ cup flatleaf parsley, chopped fine

Directions:

Coat chicken breasts in a little olive oil, salt and pepper. Place a grill or sauté pan on medium-high heat and sear chicken breasts, 2 minutes on each side. Place chicken breasts on a sheet pan and place in oven for 15 minutes to finish cooking. Remove chicken from oven, slice thin and set aside.Preheat oven to 400ºF.

Place tomato slices, crushed garlic, salt and pepper in a medium saucepan and add enough water just to cover tomatoes. Stew tomatoes over low heat for 20 minutes or until most of the water has evaporated and the tomatoes are nice and soft. Purée tomatoes in Cuisinart or other food processor, creating a sauce; set aside.

Heat chicken stock and keep at a simmer.

Heat butter in a saucepot on medium heat and add shallots. Turn heat to low and sweat shallots for a few minutes. Gradually add flour, whisking constantly – allowing butter to absorb into the flour – creating a roux. Gradually add heated chicken stock to roux, whisking constantly and allowing stock to thicken as you go. Once all of stock is added, pour in the heavy cream and continue cooking on low heat until mixture has thickened a bit, enough to coat the back of a spoon. Gradually add grated Pecorino Romano, whisking constantly. Whisk in puréed chipotles and puréed tomato sauce. Next, fold sliced chicken into sauce along with diced fresh tomatoes and chopped parsley; keep warm over low heat. Stir periodically to prevent scorching.

Cook penne in plenty of salted water until al dente. Drain pasta; add pasta to Adobo sauce, heat through and serve.

*Velouté is one of the five mother sauces of classical cuisine. It can be made with any white stock, but this version, the chicken velouté, is made with chicken stock and is the most common. There's also a veal velouté and a fish velouté. Chicken velouté is the basis for the traditionalSuprême sauce, as well as the classic Mushroom sauce, the Aurora sauce and many others. Note that the velouté is not itself a finished sauce — that is to say, it isn't typically served as is. You could, however, simply season it with salt and pepper and use it much as you would a basic gravy.


Shared from-http://www.nuggetmarket.com/recipes.php?id=74