Chicken, Caramelized Shallot & Charred Red Pepper over Pappardelle In a Chipotle Lemon Cream Sauce

Serves 2


8 ounces boneless skinless chicken breast cut into small chunks
½ large shallot sliced thin
1 large red pepper, halved and charred under the broiler
1/3 C heavy cream
3 T chipotle mayo
3 T lemon juice
½ C chicken stock
1 t cornstarch mixed with 3 T water
2 T butter
2 T olive oil
6 ounces of pappardelle pasta
Basil to garnish
Salt and pepper to taste


  • Bring a pot of water to boil. Add the pasta and cook until al dente.
  • In a large sauce pan, melt the butter and add the oil. Add the chicken with some kosher salt on it and start to sear then add the shallots and cook on medium high until the onions have softened and darkened slightly and chicken is almost done. Add the lemon juice and the stock and let reduce for about 3 minutes. Add the cream, salt and pepper to taste. Stir in the cream and the chopped up cooked red pepper. Stir and then add a bit of the corn starch liquid a teaspoon at a time. Mix and it will thicken a little. With tongs take the pasta out and add to the saucepan, stirring to coat with sauce.
  • Garnish with fresh basil and serve!

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