Beer in The Kitchen: Rogue's Chipotle Ale Chicken Pasta With Lager Marinade

Two Beers for the Price of One Delicious Dish! Get Cooking with this Beer Geeks recipe from Rogue Ales & Spirits Brewery!

Did your mouth water by reading this recipe headline? Yeah, us too... 

In our recent 'Beer Geeks' episode at Rogue Ales & Spirits Brewery, Michael Ferguson hits the kitchen to help make a Chipotle Chicken Pasta with Irish-style lager marinade and a chipotle ale sauce at Rogue Ales and Spirits - enjoy the clip & step-by-step recipe below:

Rogue's Chipotle Ale Chicken Pasta With Lager Marinade

Ingredients

  • 5 LBS of Chicken Cutlets
  • 2 oz of Sliced Red & Green Bell Peppers
  • .5 oz Garlic Clove
  • .25 oz of Chipotle Concentrate
  • .25 oz of Grated Parmesan
  • 1 oz of Yellow Onions
  • 4 oz of Penne Rigate
  • 2 oz of Rogue's Chipotle Ale Beer
  • 4 oz of Heavy Cream
  • 1 TSP of Dried Basil
  • 1 TSP of Dried Thyme
  • Fresh Parsley for Garnish
  • Salt & Pepper to Taste

The Irish Lager Marinade

  • ½ Quart of Rogue's Irish Style Lager
  • 3/8 Cup of Lemon Juice
  • ½ Cup of Rice Vinegar
  • ½ Cup of Soy
  • 1/8 Cup of Dried Thyme
  • ¼ Cup Granulated Garlic

Directions

  1. Prepare the marinade by mixing all ingredients. Pour marinade over thawed chicken breasts and marinade over night.
  2. Salt and pepper the chicken and place on grill. Bake the chicken breasts at 400 degrees until they reach a temperature of 165 degrees (20-25 minutes).
  3. Cool the chicken in a walk-in until cool enough to handle. Cool for an hour
  4. Cut the chicken into julienned stripes and store.
  5. Sweat onions, red bell pepper, and green bell pepper until tender (2-3 minutes) in a pan. Add garlic and chicken and cook for another for 30 seconds.
  6. Deglaze the pan with Chipotle Ale. Add chipotle concentrate, dried thyme, dried basil, salt and pepper. Allow beer to reduce slightly for 1-2 minutes.
  7. Pour in cream and simmer until thickened. Stir in pre-weighted pre-cooked pasta and heat through.Toss it together. Add Parmesan and toss.
  8. Place in a bowl and top with grated Parmesan and parsley.
  9. Enjoy with a side of your favorite Rogue beer - cheers!

Tasting Notes About The Beer In This Recipe:

The views and opinions expressed herein are those of the author's alone and do not necessarily reflect the views of Ora Media, LLC, its affiliates, or its employees.

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