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PENNE WITH CHICKEN AND TOASTED PECANS

Category:    Chicken
Yield: 6 servings
 
     18 tb (2-1/4 sticks) butter, room         1 tb Freshly ground black pepper
           -temperature                        4 oz Goat cheese, soft
    1/2 c  Pecans, toasted and chopped       3/4 lb Chicken breast, skinless,
           -finely                                  -boneless and cut into 1/2
      2 lg Egg yolks                                -inch strips
      2    Cloves garlic, minced              12 oz Dried penne, cooked and
      1 tb Heavy cream                              -drained
 
  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.
  
  Melt the remaining 2 Tbsp. butter in a large skillet over moderate heat.
  Add the chicken strips and cook for 4 to 5 minutes until the chicken is
  almost done.  Reduce heat and add the pecan-butter mixture, stirring until
  the mixture melts and takes on a saucelike appearance.  Toss in the cooked
  penne and serve.  Serve 4
  

 

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