PORTABELLA CHICKEN PENNE
Max and Erma's Restaurant Copycat Recipe
2 (5 oz.) chicken breasts, boneless and skinless
2 tablespoons olive oil
2 teaspoons black pepper
1 ounce clarified butter (see note)
3 ounces portabella mushroom caps sliced 1/2 inch thick
1 ounce sun-dried tomato reconstituted (see note)
1 ounce spinach thawed and well drained
2 teaspoons chopped garlic in water
1 cup Alfredo sauce
16 ounces penne pasta, cooked (1/2 pound dry)
1 ounce Romano cheese, shredded
Coat the chicken breasts with olive oil and black pepper. Grill the chicken breasts for 8 to 10 minutes, turning once until done. Cool slightly and slice on the bias, 8 to 10 pieces.
In a saute skillet, heat clarified butter over medium heat until hot. Add the mushrooms, tomatoes, spinach, garlic and chicken. Saute until the mushrooms begin to soften. Add the Alfredo sauce and pasta. Cook until all ingredients are hot. Divide into 2 pasta bowls and garnish with Romano cheese. Serve with a warm garlic bread.
To clarify the Butter: Melt in a sauce pot over low heat until completely melted. Skim the foam off the top of butter and chill. When the butter has solidified, poke a hole in the butter down to the milky liquid below. Pour off milky liquid leaving only the solidified butter. This butter can then be melted down and used in recipes calling for clarified butter.
To reconstitute Sun-Dried Tomatoes: Place a small saucepan on the stove and fill with just enough water to cover the tomatoes. Bring the water to a boil and remove from stove. Immediately add the sun-dried tomatoes and allow to steep for 5 minutes. Drain off any excess water. Allow to cook to room temperature. Tomatoes will keep refrigerated for 3 days.