Oil, Extra Virgin Olive: 1 fl oz
Oven Roasted Chicken Breast, Prepared (Poultry): 4 oz
Asparagus 1/4″ Bias Cut, Prepared (Veg): 2 oz
Sundried Tomatoes, Re-hydrated (Veg): 1/2 oz
Chardonnay: 2 fl oz
Garlic Olive Oil Wine Sauce w/Parsley (Sauces): 4 fl oz
Salt: 1/2 tsp
Black Pepper, Table Grind: 1 pinch
Penne Pasta, Cooked (Pasta): 8 oz
Buffalo Mozzarella, ¼ Cut (Dairy): 2 oz
Italian Parsley Sprig: 1 ea
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Place 1 fl oz of extra virgin olive oil in a heated sauté pan.
To provide the aroma of a true Italian kitchen, brown the garlic in a pan.
Add Roasted Chicken Breast, asparagus, and re-hydrated sun dried tomatoes and let sauté for 15 seconds.
Insure that the asparagus is cooked, but still firm.
Remove from heat, and add wine. Let reduce by half.
Add the salt, black pepper, and 4 fl oz of garlic olive oil wine sauce (with parsley). Let sauté for 1 minute.
Dip the penne pasta in boiling salted water for 10 seconds.
Remove the pasta from the water and drain thoroughly.
Add the pasta to the sauté pan and place back on the fire. Toss well until the pasta is coated with the sauce.
Mix in the remainder of the ingredients, except the buffalo mozzarella.
Lastly, remove pan from the heat and add the buffalo mozzarella; toss for 3 seconds; the buffalo mozzarella must go last, as it should keep its’ consistency and not blend in with the remainder of the dish.
Garnish the top with an Italian Parsley sprig.
Source: Romano’s Macaroni Grill
