Zambra Grille Penne Pasta

Ingredients

• 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

Instructions

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.

Attribution

Source: Jonathan Barnett, Zambra Grille, Phoenix, Arizona