What's for Dinner? Smoked Chicken Pasta!

Sorry, I've been slack on the postings!  Between planning for Finn's 1-Year Birthday (BOTH sets of grandparents are coming in town) and then having a sick baby boy, it's been busy around here!  So...I do the best I can!  :)

Sunday, Sully engaged in one of his new favorite hobbies...smoking meat.  I got him a Weber smoker for our anniversary this year and he's enjoyed experimenting with it.  This weekend he smoked some chicken leg quarters (they were on special at the Teet for $.47 a pound!).  They came out really good...juicy inside and crispy skin on the outside.  We had leftovers, so I thought the smoked chicken would go well in pasta.  If you don't have a smoker, you can usually buy smoked chicken...Fresh Market has it in their rotisserie section.  You could use regular rotisserie chicken in this...just make sure to use the smoked mozzarella to add the smokiness that is so tasty in this pasta.  And, P.S., I highly recommend asking for a smoker for Christmas...it makes some amazing meat!  I hope you like it...GO MEAT!

An array of delicious smoked meat

Smoked Chicken Pasta
Serves 6

• 1 lb penne pasta
• 2 ears fresh corn, kernels cut off the cob
• 6 poblano or anaheim peppers
• 2 TBSP plus 1 TSP butter (I used Brummel and Brown spread)
• 2 TBSP flour
• 1 cup skim milk
• 2/3 cup light cream cheese
• 1/2 cup grated Parmesan or Romano cheese
• 3 smoked chicken quarters, skin removed and meat pulled from bone and shredded (about 2 cups)
• 1 can Rotel, drained
• 1 TBSP creole or blackening seasoning
• salt and pepper to taste
• 4 oz smoked mozzarella, cut in small cubes

Cook pasta according to directions.

Heat broiler in oven.  Place peppers on a baking sheet and spray with cooking spray.  Broil about 5 minutes on one side, or until skin starts to turn black and bubble.  Flip over.  Broil another 3 minutes on second side, until done.  Let cool.  Once cool, remove tops, skin and seeds.  Chop and reserve.

In a medium skillet heat 1 TSP butter and saute corn until it begins to char.  Set aside.

In a saucepan, heat butter until melted.  Stir in flour and combine to form a smooth paste.  Slowly add in milk and stir until sauce forms and thickens.  If too thick, add a little more milk.  Reduce heat and add cream cheese and Parmesan and stir until combined and smooth.

Add cheese sauce to pasta and add seasonings.  Stir until combined.  Add chicken, peppers, tomatoes, corn and mozzarella.  Serve!

** This would also be good with black beans and/or crumbled bacon added in.

Download PDF of Recipe