Chicken : Bowtie Pasta with Chicken and Chipotle Cream Sauce

• 4 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
  
• 3 tablespoons olive oil, divided
  
• 1/2 teaspoon kosher salt, divided
  
• 1/4 teaspoon ground white pepper
  
• 4 skinned, boned chicken breast halves
  
• 1/2 cup sun-dried tomatoes
  
• 1 cup water
  
• 2 large poblano peppers
  
• 1 large ear of corn, shucked
  
• 4 tablespoons butter
  
• 1 1/2 cups (5 ounces) freshly grated Parmesan cheese
  
• 2 cups heavy cream
  
• 1 (17-ounce) package tri-color bowtie pasta (farfalle)
  
• 2 tablespoons snipped chives
  

Combine 2 tablespoons of the TABASCO^® Chipotle Sauce, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and the pepper in a small bowl and mix well. Place chicken in a 1-gallon zip-top plastic bag and pour in chipotle mixture. Seal bag and shake to coat chicken well; marinate in refrigerator at least 2 hours.

Meanwhile, place sun-dried tomatoes in a small bowl and cover with water; let soak 1 hour to rehydrate.

Roast peppers and corn over a medium flame on stove or grill, turning often until lightly charred. (Or, place under broiler until charred, turning often.) Place peppers in a bowl and cover; let stand 10 minutes, then remove skins and seeds. Cut peppers into 1/4-inch pieces. Cut corn from the cob. Drain tomatoes and cut into 1/4-inch pieces.

Melt butter in a 2 1/2-quart double boiler over medium-high heat. Stir in cheese, cream, the remaining 2 tablespoons TABASCO^® Chipotle Sauce, and remaining 1/4 teaspoon salt; cook for 30 minutes, whisking occasionally.

Cook pasta according to package directions. Meanwhile, heat remaining 2 tablespoons olive oil in a 12-inch frying pan over medium-high heat; add chicken and cook for 5 to 6 minutes on each side. Remove chicken from pan and cut into 1/4-inch strips.

Combine tomatoes, peppers, corn, cream sauce and cooked pasta in a large mixing bowl and mix well. Spoon into serving bowls and arrange chicken strips on top. Garnish with chives.

Makes 4 servings.

Finalist in the third national TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Wes Sheffield, Fort Worth Fire Department, Texas.