| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Penne pasta |
| 2 |
qt |
Salted water |
| 2 |
tb |
Salt |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Cold butter |
| 2 |
tb |
Olive oil |
| 12 |
oz |
Cooked sliced chicken breast |
| 1/2 |
c |
Diced roma tomatoes |
| 1 |
c |
Sliced white mushrooms |
| 1 |
c |
Quartered artichoke hearts |
| 1 |
ts |
Crushed fresh garlic |
| 2 |
tb |
Julienne fresh basil |
| 1/2 |
c |
Dry white wine |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In large pot bring water to rolling boil. Add salt and 2 tablespoons olive
oil. Add Penne pasta, cook until aldente (slightly firm to teeth).
While pasta is cooking:
In large sauce pan heat 2 tablespoons olive oil until simmering. Add 1
tablespoon cold butter. Add chicken, tomatoes, mushrooms, artichoke hearts,
and garlic. Saute until mushrooms are soft. Deglaze with white wine. Add
basil, add remaining butter. Season to taste with salt and pepper. Hold on
low heat until pasta is cooked. Drain pasta in colander. DO NOT RINSE. Toss
pasta with sauteed ingredients. Serve immediately.
Serves 4.
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