Chocolate Pasta with Light Cream Sauce and Chiles



1 tsp butter

1/2 small onion, chopped

1 clove garlic, minced

2 chile peppers

1 tsp flour

a cup white wine

3/4 cup cream

1/4 tsp arrowroot powder or cornstarch

generous pinch salt

1 package Nature’s Pasta Cocoa Chili Fettuccine

1 small zucchini, cut into ribbons with a vegetable peeler

1 skinless chicken breast

1 tsp Poultry Rub, or seasoning of choice


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.

While 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 ay reserved chile peppers.

Serves 4.