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Zambra Grille Penne Pasta



  • 2 ounces olive oil
  • 2 tablespoons garlic, chopped
  • 12 ounces chicken breast, grilled
  • 4 ounces portobello mushrooms, sliced
  • 4 ounces rainwater Madeira wine
  • 3 leeks, white part only, sliced
  • 4 ounces heavy cream
  • 4 ounces chicken stock
  • 8 ounces penne pasta, cooked, drained and kept warm
  • Salt and pepper to taste


  1. Sauté garlic in olive oil. Add chicken, mushrooms and leeks; sauté until leeks have softened.
  2. Deglaze pan with wine.
  3. Add chicken stock and heavy cream; reduce to thicken the sauce.
  4. Toss pasta with sauce. Season with salt and pepper before serving.

Source: Jonathan Barnett, Zambra Grille, Phoenix, Arizona

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