STEP 1:
Grill your chicken with the help of a ThermoPro TempSpike Truly Wirefree Meat Thermometer. This device lets you monitor the internal temperature of your food from up to 500′ away. Once the chicken reaches 165°F (74°C) as shown on the easy-to-use TempSpike phone app, remove it from heat.
STEP 2:
To make the cheese sauce, heat a large sauté pan over medium heat and add approximately 2 tbsp of cooking oil. Once heated, add the diced bell pepper and shallot, and cook until they start to soften and caramelize, which usually takes about 5 minutes. Introduce the habaneros to the pan and cook for an additional 3-4 minutes. Season with salt, then incorporate the garlic, hot pepper paste, oregano, and thyme, stirring to combine. Allow the mixture to cook for another 2-3 minutes, allowing the flavors to meld together.
STEP 3:
Pour in the heavy cream and stir gently to bring the sauce together. Let it come to a gentle simmer. Transfer the mixture to a blender and blend until it becomes smooth and homogeneous.
STEP 4:
Return the blended sauce to the sauté pan. Add the shredded cheese and cook over medium-low heat until the cheese is completely melted and the sauce achieves a silky smooth consistency. Now incorporate the cooked pasta with the sauce and enjoy!
