Chocolate Pasta with Light Cream Sauce and Chiles
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1 tsp butter
1/2 small onion, chopped
1 clove garlic, minced
2 chile peppers (serranos or red fresno would work well)
1 tsp flour
1 cup white wine
3/4 cup skim milk
1/3 cup cream
1/4 tsp arrowroot powder or cornstarch
Generous pinch of salt
1 package of cocoa pasta
1 small zucchini, cut into ribbons with a vegetable peeler
1 skinless chicken breast
1 tsp Emeril’s Poultry rub, or seasoning of choice
Instructions:
The chocolatey aroma of this pasta is intense without being overpowering, and pairs perfectly with the light cream sauce and the heat of the red chile peppers. The chicken can be easily omitted for a vegetarian meal, but I enjoyed the additional flavor and texture that it contributed to the dish. The heat from the chiles will mellow as the cook in the sauce. If you prefer a more intense heat, reserve some uncooked chiles to stir in at the end.
Melt the butter in the bottom of a small saucepan. Add the onion, garlic, and chiles and cook until softened. Add the flour and cook for 1 minute. Slowly whisk in the wine, milk, and cream. Heat until just below boiling, then reduce heat slightly and let simmer for 10 minutes. Whisk in the arrowroot and season with salt. Continue to simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon and hold a line drawn across it.
White the sauce cooks, bring a large pot of water to a boil. Add the pasta and simmer for 8 minutes. Add the zucchini ribbons and cook for 1 minute. Drain.
Season the chicken breast and grill until done. Let rest for 5 minutes, then cut into cubes.
Combine the pasta, zucchini, chicken, sauce, and any reserved chile peppers.
Serves 4.
From healthy-delicious.com