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Zambra Grille Penne Pasta



  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