Here’s the perfect recipe for Hatch chiles. Hatch chiles are seasonal and only available for a few weeks in August.
2 cups of chopped roasted red bell peppers
2 finely minced cloves of garlic
1/2 small diced yellow onion
1/3 cup of chicken stock
1 cup of heavy whipping cream
2 chicken breasts
2 Hatch peppers
1 yellow bell pepper
2 chicken breasts
3 ounces of sliced pancetta
5 tablespoons of olive oil
1 pound of fettuccine noodles
2 tablespoons of chiffonade fresh basil
2 tablespoons of chopped fresh oregano
1/2 cup of shredded Sartori Montamore cheese
Kosher salt and fresh cracked pepper to taste
In a hot saute pan with 1 tablespoon of olive oil, caramelize the onions and garlic. Once brown, add in the peppers and saute for 2 to 3 minutes. Once cooked, transfer to a blender along with the chicken stock and blend until pureed. Next, add the sauce back to the saute pan with cream, salt and pepper and keep warm.
In a large bowl coat the peppers with 3 tablespoons of olive oil, salt and pepper and place on a very hot grill until (450° to 550°) charred on the outside. Once they are charred, remove from the heat and let rest for 3 to 4 minutes. Next, scrape off the char, remove the seeds, julienne and set aside.
In a separate bowl, coat the chicken with 1 tablespoon of olive oil, season with salt and pepper and place on a very hot grill (450° to 550°) and cook until golden brown and cooked through in the center. Remove from the heat and thinly slice.
Add the Pancetta to the grill (450° to 550°) and cook until crispy. Be careful as flames will arise. Once cooked, remove from the heat and chop up.
Add the pasta to a large pot of boiling salted water and cook until al dente (slightly crunchy), about 8 to 9 minutes.
Lastly, add the cooked pasta to a large bowl and toss with red pepper sauce, sliced peppers, sliced chicken, pancetta, herbs, cheese, salt and pepper.
Download Recipe PDF | Recipe created by Chef Billy Parisi