Penne with chicken and toasted pecans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | tablespoons | (2-1/4 sticks) butter, room temperature |
| ½ | cup | Pecans, toasted and chopped finely |
| 2 | larges | Egg yolks |
| 2 | Cloves garlic, minced | |
| 1 | tablespoon | Heavy cream |
| 1 | tablespoon | Freshly ground black pepper |
| 4 | ounces | Goat cheese, soft |
| ¾ | pounds | Chicken breast, skinless, boneless and cut into 1/2 inch strips |
| 12 | ounces | Dried penne, cooked and drained |
Directions
In a bowl, mix 16 Tbsp. (2 sticks) of the butter with the pecans, egg yolks, garlic, cream, salt, pepper and goat cheese until well blended.
Melt the remaining 2 Tbsp. butter in a large skillet over moderate heat. Add the chicken strips and cook for 4 to 5 minutes until the chicken is almost done. Reduce heat and add the pecan-butter mixture, stirring until the mixture melts and takes on a saucelike appearance. Toss in the cooked penne and serve. Serve 4 From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett