|
|
| PENNE BROCCOLI AND CHICKEN |
| 4 Servings |
 |
| Ingredients |
1 t Lemon Zest
16 oz Half and Half
16 oz Heavy Cream
1/2 c Grated Romano Cheese
To taste Kosher Salt and Pepper
To taste Red Pepper
32 oz Cooked Penne
20 oz Cooked Chicken, diced white meat
1/4 c White Wine
1/2 T Chopped, Fresh Garlic
1 T Olive Oil
1 T Butter
Chopped Parsley, optional
|
|
|
|
|
|
|
| Method |
| In hot sauté pan, sauté chicken, garlic and lemon zest.
When garlic starts to brown, deglaze with wine.
Add cream sauce and reduce by 25 percent. Add cooked pasta.
When sauce is reduced and pasta is well coated, add the
butter and romano cheese.
Sprinkle with parsley and serve immediately. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
