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

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