Ingredients

Dry Rub:-
1. Ground Mexican oregano (1tsp)
2. Tellichery pepper (1/2tsp)
3. granulated garlic (2tsp)
4. salt (1/4tsp)
5. green jalapeno powder (1tsp)
6. mild chili powder (1tsp)

Mix all these ingredients in a bowl and mix them well. Then store them in tightly covered jar.

Chicken breast sauté:-
1. Boneless and skinless chicken breasts (4)
2. dry sherry wine (2-3oz)
3. unsalted butter (2tsp)
4. dry rub (8tsp)
5. chicken broth (1/4c)
6. heavy cream (1/4c)
7. sweet and red chili puree (3/4c)
8. cooked and drained penne pasta (1pound)
9. chopped shallots ( 1/4c)
10. jalapeno peppers, cut in julienne strips 1? long (2)
11. Garlic (3 cloves)
12. salt (to taste)

Garnish:-
1. Aged Monterey Jack cheese (1/2c)
2. fresh oregano sprigs

Method of preparation:-
1. Take 2 teaspoon of dry rub and apply it on each chicken breast. Keep it in the refrigerator until it needed.

2. Take a large sauté pan, melt the butter in it and then sauté the chicken breast until it gets golden brown or it gets cooked.

3. Take out the chicken from the pan. Add the shallots, jalapeno and garlic to the pan and then sauté them briefly. Add the sherry wine and the chicken broth. Keep it to boil and then add sweet red chili puree. Keep it to simmer and stir it well.

4. Take off the pan from heat. Add the cream and mix it well. Adjust the seasoning with salt if needed. Mix the sauce with the hot penne pasta but reserve the little sauce for the chicken.

5. Place the coated pasta on a plate and then place the coated chicken breast in the center. Garnish with Aged Moneterey cheese and sprigs of fresh oregano.

Number of servings – 4