Serves 4
One pound of imported penne
2 oz. extra virgin olive oil
1 large shallot, sliced
2 cloves garlic, sliced
2 oz. white wine
12 ea. quartered roasted tomatoes
Salt and pepper to taste
1 cup sliced, sautéed mushrooms
1 cup cream
2 oz. parmesan
2 oz. gorgonzola, domestic, *Stella
2 oz. pecorino, *Romano
1 ea. grilled chicken breast (in marinade), diced
In large sauté pan under high heat add: olive oil, shallots and garlic. When garlic becomes slightly brown add salt, pepper and white wine. Let reduce briefly. Add cream and cheese. Bring to boil and reduce for approximately 1 minute, add roasted tomatoes, mushrooms and chicken. Add cooked penne (make sure penne is not over cooked, as it will continue to cook while baking). Place in appropriate baking dishes, garnish with grated mozzarella (*Grande, low moisture) and garlic bread crumbs. May reserve in advance before baking. When ready to serve place in 400F oven for approximately 10 minutes. Garnish with chopped parsley.
