Z'TEJAS DIABLO CHICKEN PASTA SAUCE

1 qt. heavy (whipping) cream
1/4 cup butter
1/4 cup blackening spice
1 3/4 cup cotija cheese
1/4 cup fresh salsa
1 cooked chicken breast (for pasta)

In a 5 quart pot add cream, blackening spice, and butter. Place on medium heat for approximately 10 minutes. Reduce by 3/4, stirring occasionally.

Add cotija cheese and salsa and reduce for another 2 minutes.

Use the stick mixer to puree until smooth. Should not be overly thick!

Cook 1 lb. fresh pasta of your choice and divide among 4 bowls.

Place cooked chicken around pasta and top with sauce.

Garnish with jalapeno strips and cotija cheese.

From: Todd Gardiner, Executive Chef
Z’Tejas Southwestern Grill, Located at the Gateway Mall,
191 So. Rio Grande
Source: Fox 13/KSTU, Utah
Airdate on Fox 13: September 27, 2006