[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 45 minutes
Recommended Beverage: Dolecetto d’Alba
The Italians use of sauce is the inspiration behind this dish with just enough coating each and every tube of penne. The creamy, cheesy, rich sauce is a perfect foil to the broccoli flavor and the chicken with it’s grill notes plays a big roll in the flavor profile.
1 1/2 lbs chicken breast Grilled and “pulled”
4 tbs extra vigin olive oil
1 lbs penne rigatte cooked
1 1/2 cups Parmesan cheese grated fine
4 medium shallots chopped
4 cloves garlic chopped
4 cups chicken broth
3 large eggs yolks
1 bunch broccoli florettes
1 tbs crushed red pepper
1. In a large nonstick pan, over medium heat, sauté the shallots, pepper flakes and garlic in the olive oil.
2. Add the broccoli and sauté until it becomes bright green.
3. Add the broth and bring to a simmer over medium high. Add the penne and the chicken then bring the broth back to a simmer.
4. When the broth is simmering add the egg yolks while stirring vigorously. Quickly add the cheese, toss the pasta with the cheese, season to taste and serve.[/private]