Now, does anyone have the recipe for the Western Chicken Pasta they are currently serving at the Whispering Canyon Cafe? Thanks!
This is not exactly what you had (it seems like an older recipe), but I'm sure it's close. The description of the Western Chicken Pasta says that it has a chipotle and roasted garlic cream sauce. Maybe if you use chipotle pepper instead of poblano peppers and use roasted garlic instead of regular garlic, you may end up with a pretty good recreation of the dish that you had. Here's the recipe (from wdwrecipes.com):
Grilled Chicken Pasta
(from the Whispering Canyon Cafe)
1 cup white wine
1/2 Tbsp. thyme, minced (or 1/4 tsp. dried thyme)
1/2 Tbsp. garlic, minced
2 Tbsp. shallots, finely diced
2 cups heavy cream
1 cup boursin cheese
2 poblano peppers
2 Tbsp. olive oil (plus extra for the poblano peppers)
1 lb. boneless, skinless chicken breasts
Blackened seasoning (Just in case you can't find blackened seasoning, I've included a recipe for it below.)
1 each: carrot, yellow squash and zucchini, cut into 1/4 inch slices
2 cups broccoli, chopped
1 small red onion, thinly sliced
1 red pepper, julienned
1 lb. farfalle (bow-tie) pasta, cooked
Grated Pecorino Romano cheese
salt and pepper
Combine the white wine, thyme, garlic and shallots in a saucepan over medium heat. Bring to a boil, reduce heat and simmer until liquid is reduced by half, about 15 minutes. Stir in the cream and boursin cheese and return to a boil. Reduce heat and simmer for 8 minutes. Season with salt and pepper to taste. Strain and set aside.
Rub the poblano peppers with olive oil and season with salt and pepper. Place them on a baking sheet and broil on all sides until they are blackened. (Note: Some people like to roast peppers on an open flame on their gas stoves. If you've never done it, here's a website that shows you how:
http://www.wikihow.com/Roast-Peppers-on-a-Gas-Stove) Watch the peppers carefully because they cook quickly. Run the peppers under cold water, then peel, remove seeds and dice. Set aside.
Sprinkle blackened seasoning all over the chicken. Heat 1 Tbsp. olive oil in a pan and saute the chicken until done. Let the chicken sit for about 5 minutes and cut into strips. Set aside.
Heat 1 Tbsp. of olive oil in a large pan over medium heat. Add the remaining vegetables and toss until cooked, but still firm. Mix in the poblano peppers, cream sauce and chicken. Cook until the sauce is hot and the vegetables are tender. Serve over the cooked farfalle and sprinkle with the grated cheese.
Blackened seasoning:
1 Tbsp. paprika
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/4 - 1/2 tsp. ground cayenne pepper (or more, depending on how spicy you want it)
3/4 tsp. black pepper and 3/4 tsp. white pepper (or 2 tsp. black pepper)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
I made this recipe today and it didn't come out *quite* like the soup at Rose and Crown. It wasn't as thick and creamy, and it was too light in color. So I'm not sure if this was the same recipe that I was thinking of, but next time I will try to make it with less chicken broth (maybe only three quarts?) and heavy cream instead of half and half.
I liked the pulled pork sandwiches at Flame Tree. (And the BBQ ribs and chicken looked delicious!) I would really like to try making either the pulled pork or BBQ ribs this weekend. I'll let you all know how it turns out. Wish me luck! 
