homecook
New member
2 (5 oz. each) chicken breasts
2 tbsp olive oil
2 tsp black pepper, coarse ground
1 ounce clarified butter
3 ounce Portabella mushroom caps, sliced 1/2 inch thick
1 ounce sun dried tomato, reconstituted
1 ounce spinach, thawed and well drained
2 tsp chopped garlic in water
1 cup Alfredo sauce
16 ounce Penne pasta, cooked (1/2 lb. dry)
1 ounce Romano cheese, shredded
Coat chicken breasts with olive oil and black pepper. Grill chicken breast 8-10 minutes, turning once until done. Cool slightly and slice on the bias, 8-10 pieces. In sauté skillet, heat clarified butter over medium heat until hot. Add Portabella mushrooms, tomatoes, spinach, garlic and chicken. Sauté until mushrooms begin to soften. Add Alfredo sauce and Penne pasta. Cook until all ingredients are hot. Divide into 2 pasta bowls and garnish with Romano cheese. Serve with a warm garlic breadstick
Barb
2 tbsp olive oil
2 tsp black pepper, coarse ground
1 ounce clarified butter
3 ounce Portabella mushroom caps, sliced 1/2 inch thick
1 ounce sun dried tomato, reconstituted
1 ounce spinach, thawed and well drained
2 tsp chopped garlic in water
1 cup Alfredo sauce
16 ounce Penne pasta, cooked (1/2 lb. dry)
1 ounce Romano cheese, shredded
Coat chicken breasts with olive oil and black pepper. Grill chicken breast 8-10 minutes, turning once until done. Cool slightly and slice on the bias, 8-10 pieces. In sauté skillet, heat clarified butter over medium heat until hot. Add Portabella mushrooms, tomatoes, spinach, garlic and chicken. Sauté until mushrooms begin to soften. Add Alfredo sauce and Penne pasta. Cook until all ingredients are hot. Divide into 2 pasta bowls and garnish with Romano cheese. Serve with a warm garlic breadstick
Barb
