Portabella Chicken Penne
01/28/2002

by: Kim Allison/General Manager, Max & Erma's, MacArthur Mall


Ingredients:

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 sundried 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


Directions:

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.

Note:
To clarify butter, melt in sauce pot over low heat until completely
melted. Skim foam off top of butter and chill. When butter has
solidified, poke a hole in the butter down to the milky liquid below.
Pour off milky liquid leaving only the solidified butter. This butter
can then be melted down and used in recipes calling for clarified
butter.

Note:
To reconstitute sundried tomatoes, place a small saucepot on stove and
fill with just enough water to cover the tomatoes. Bring water to a
boil and remove from stove. Immediately add sundried tomatoes and
allow to steep for 5 minutes. Drain off any excess water. Allow to
cook to room temperature. Tomatoes will keep refrigerated for 3 days.