Max & Erma's Portabella Chicken Penne


  • 2 (5 oz.) chicken breasts
  • 2 Tbsp olive oil
  • 2 tsp black pepper, coarse ground
  • 1 oz clarified butter
  • 3 oz portabella mushroom caps, sliced 1/2 inch thick
  • 1 oz sun-dried tomato, reconstituted
  • 1 oz spinach, thawed and well drained
  • 2 tsp chopped garlic in water
  • 1 cup Alfredo sauce
  • 16 oz penne pasta, cooked (1/2 pound dry)
  • 1 oz Romano cheese, shredded


Coat chicken breasts with olive oil and black pepper. Grill chicken breast 8 to 10 minutes, turning once until done. Cool slightly and slice on the bias, 8 to 10 pieces.

In sauté skillet, heat clarified butter over medium heat until hot. Add Portabella mushrooms, tomatoes, spinach, garlic and chicken. Sauté until mushrooms begin to soften. Add Alfredo sauce and Penne pasta. Cook until all ingredients are hot. Divide into 2 pasta bowls and garnish with Romano cheese. Serve with a warm garlic breadstick.

NOTES: To clarify butter, melt in sauce pot over low heat until completely melted. Skim foam off top of butter and chill. When 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 saucepot on stove and fill with just enough water to cover the tomatoes. Bring water to a boil and remove from stove. Immediately add 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.

Makes 4

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