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| Home -> [Chicken, Poultry] -> [Penne with chicken and toasted pecans Recipe] |
Penne with chicken and toasted pecans
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
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Ingredients:
| 18
| tbsp | (2-?sticks) butter, room | | | -temperature | | 1/2
| cup | Pecans, toasted and chopped | | | -finely | | 2
| large | Egg yolks | | 2
| | Cloves garlic, minced | | 1
| tbsp | Heavy cream | | 1
| tbsp | Freshly ground black pepper | | 4
| oz | Goat cheese, soft | | 3/4
| lbs | Chicken breast, skinless | | | -boneless and cut into ?/td> | | | -inch strips | | 12
| oz | Dried penne, cooked and | | | -drained |
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Procedures:
| 1 | 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. | | 2 | melt the remaining 2 tbsp. butter in a large skillet over moderate heat. | | 3 | Add the chicken strips and cook for 4 to 5 minutes until the chicken is almost done. | | 4 | Reduce heat and add the pecan-butter mixture, stirring until the mixture melts and takes on a saucelike appearance. | | 5 | Toss in the cooked penne and serve. | | 6 | Serve 4 |
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