1 lb Penne Pasta, Blanched Al Dente
1 lb Smoked Chicken Breast, chopped into 1” cubes
1/2 cup sundried tomatoes, rehydrated
1/4 cup walnuts
1 cup spinach
1 Tbsp garlic, minced
2 Tbsp olive oil
1 Cup Heavy Cream
salt & pepper to taste
1/2 cup parsley, chopped
Add olive oil to a large saute pan and heat over high heat. When pan begins to smoke add garlic and walnuts, stirring until garlic becomes translucent. Add smoked chicken and sundried tomatoes, stirring occasionally.
When chicken seems heated through, add heavy cream and reduce by half. Finally, add spinach and pasta, stir thoroughly and season. Add chopped parsley and serve.
Recipe courtesy of Philadelphia’s Center City District and Davio’s Northern Italian Steakhouse
111 South 17th Street, Philadelphia