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Source: Jonathan Barnett, Zambra Grille, Phoenix, Arizona
2 ounces olive oil
2 tablespoons garlic, chopped
12 ounces chicken breast, grilled
4 ounces portobello mushrooms, sliced
4 ounces rainwater Madeira wine
3 leeks, white part only, sliced
4 ounces heavy cream
4 ounces chicken stock
8 ounces penne pasta, cooked, drained and kept warm
Salt and pepper to taste
Saut?garlic in olive oil. Add chicken, mushrooms and leeks; saut?until leeks have softened. Deglaze pan with wine. Add chicken stock and heavy cream; reduce to thicken the sauce. Toss pasta with sauce. Season with salt and pepper before serving.