Sedona chef Lisa Dahl blends Italian tradition with smoky Latin flair
in a fall-ready dish that brings both warmth and spice to the table.

For Lisa Dahl, fall cooking is all about cozy flavors with a touch of intrigue. “Pasta Don Quixote is a sultry riff on a coveted dish from one of my Italian restaurants,” says the chef, cookbook author and acclaimed restaurateur behind Dahl Restaurant Group. The recipe takes the creamy indulgence of Alfredo and elevates it with a chipotle puree, creating what Dahl calls “the smoky Latin variant.” The result is an entree that can be spiced delicately or boldly, depending on your mood. “Is this Italian or Latin?” Dahl asks with a laugh. “Who cares? It’s just delicious.”

Marinated Lemon Chicken

• ¼ cup lemon juice
• ¼ cup low-sodium soy sauce
• ¼ teaspoon red chile flakes
• ¼  teaspoon coarsely ground black pepper
• 1 cup light olive oil
• 4 skinless, boneless chicken breasts, lightly pounded

In a large bowl, combine lemon juice, soy sauce, chile flakes, pepper and oil. Add chicken breasts. Marinate in the refrigerator for at least 4 hours, or up to 24 hours, before grilling.

Drain marinade to prevent the oil from flaring on the grill. Prepare coals or a plancha grill pan. Place chicken breasts on hot grill surface and allow first side to completely sear with grill marks before turning, approximately 4 to 5 minutes depending on the thickness of the chicken and heat of the grill. Using tongs, turn chicken breasts over, and repeat the process. The second side will cook more quickly. Remove chicken from heat and let rest to optimize juiciness before slicing; loosely tent with foil.

CHEF’S NOTES

To adjust the chipotle puree’s spice level according to your liking, Dahl recommends using the sauce’s hue as a guide:

• 1 tablespoon = caramel color, light spice
• 1½ tablespoons = deeper color, deeper heat and smokiness
• 2 tablespoons = molasses color—you’ll feel the heat

Sauce and Pasta

• 3 tablespoons extra-virgin olive oil (or more if needed)
• 2 cups cremini, button or portobello mushrooms, sliced
• 2-3 cloves garlic, minced
• ½ cup thinly sliced scallions, white and green parts divided; plus more for garnish
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 pint heavy cream
• 1-2 tablespoons chipotle peppers in adobo sauce, pureed (see Chef’s Notes, below)
• 2 tablespoons grated Parmesan cheese, plus more for garnish
• 1 pound fresh linguini (or your favorite dried pasta)
• Freshly chopped parsley, for garnish (optional)
• Freshly chopped cilantro, for garnish (optional)

Heat oil in a medium nonreactive sauté pan or wok-style pan over medium-high flame. Add mushrooms and sauté until golden. Add minced garlic, continuing to sauté for a moment more, followed by half of the sliced scallions. Add salt, pepper and cream and bring to a gentle boil. Lower flame and reduce until sauce begins to thicken. Whisk in pureed chipotles, allowing them to fully incorporate into the sauce. Taste to determine desired spiciness.  

Add Parmesan cheese and gently whisk. Fold in grilled chicken slices and simmer on low heat, allowing sauce to tenderize chicken until all flavors incorporate. Finish by folding in remaining scallions  to brighten the color. Check if additional seasoning is desired and keep on a low simmer until ready to add pasta.

Meanwhile, cook pasta in generously salted water according to package directions. Drain pasta in a colander over a bowl, retaining some pasta water.

Combine pasta and sauce, adding reserved pasta water if needed if sauce is too thick. To serve, garnish with additional scallions, parsley or cilantro, if desired, and grated Parmesan. Makes 4-6 servings

COMFORT WITH A KICK (Sources)

Chef: Lisa Dahl, cheflisadahl.com