MAX & ERMAS PORTABELLA CHICKEN PENNE

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MAX & ERMA'S PORTABELLA CHICKEN PENNE

Posted by LladyRusty

Contributed by: Kim Allison/General Manager, Max & Erma's, MacArthur Mall
Source: 13News Lunchbreak
Wednesday, March 14, 2001

2 (5 oz.) chicken breasts
2 T. olive oil
2 tsp. black pepper, coarse ground
1 oz. clarified butter
3 oz. portabella mushroom caps, sliced 1/2 inch thick
1 oz. sundried tomato, reconstituted
1 oz. spinach, thawed and well drained
2 tsp. chopped garlic in water
1 C. Alfredo sauce
16 oz. penne pasta, cooked (1/2 pound dry)
1 oz. 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.

NOTES: 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.

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. Servings: 4