Pollo Penne - Standard Recipe

Dish Name : Pollo Penne

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:

  1. 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.

  2. Add chicken stock; bring to boil and reduce; add butter, salt and pepper. Toss with cooked pasta.

  3. Portion 4 servings; sprinkle each with remaining chopped oregano, thyme, parsley and shaved cheese.