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Every other week, a new recipe of ours will be featured here as well as on KDBC
channel 4. Bookmark this page and come back and visit us often!
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Chicken Portobello Penne |
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Ingredients:
12 oz chicken breast meat, cubed
1 oz extra virgin olive oil
2 cups spinach leaves, chopped
1 cup chopped, Roma tomatoes
1 tbsp garlic, minced
1/4 cup sun dried tomatoes
1/4 fresh basil, chopped
8 oz Creamy Portobello Mushroom sauce, recipe to follow
12 oz penne, cooked al dente
Freshly grated Romano or Parmesan
Portobello Mushroom Sauce
Ingredients
1/4 cup butter
1 pound Portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
1/4 cup chopped fresh basil
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In a large frying pan over medium heat, cook chicken in olive oil until golden brown. Add the garlic and sauté for two minutes. Add spinach, tomatoes and sun-dried tomatoes; cook until spinach wilts, about 30 seconds. Add Portobello mushroom sauce and bring to low simmer. Simmer for 3-4 minutes. Add the fresh basil and stir. Add hot pasta to simmering sauce and toss. Garnish with cheese. Serves 6-8 first courses or 3-4 main courses.
For the portobello Mushroom Sauce
Melt the butter in a large frying pan over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving. |
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