Yield: 4 portions
Olive oil – 2 oz.
Chicken breast – grilled 8 oz.
Garlic – finely chopped 4 oz.
Scallions – shaved 2 oz.
Fresh oregano, chopped – divided 1 tsp.
Fresh thyme, chopped – divided 1 tsp.
Fresh parsley, chopped – divided 1 tsp.
Sun-dried tomatoes – sliced 3 oz.
Escarole – 4 oz.
Chicken stock – 4 oz.
Butter – 2 oz.
Salt – pepper to taste
Cooked penne – 1 1/2 lb.
Parmigiano Reggiano cheese – shaved 2 oz.
Method:
- Saute chicken and garlic until garlic is golden brown. Add scallions, 1/2 tsp. each oregano, thyme, parsley, sun-dried tomatoes and escarole; cook until escarole is wilted.
- Add chicken stock; bring to boil and reduce; add butter, salt and pepper. Toss with cooked pasta.
- Portion 4 servings; sprinkle each with remaining chopped oregano, thyme, parsley and shaved cheese.