- 6 oz. chicken stock
- 1/2 c. cream
- 4 oz. butter, cut into pieces
- salt/pepper
- pinch of grated nutmeg
- pinch of cayenne
- 16 oz. penne pasta, cooked a dente
- 4 oz. freshly chopped herbs: basil, rosemary, tarragon, chive
- 4 oz. freshly grated parmesan
- 3 grilled chicken breasts, cut in slices
- sundried tomatoes, to taste
| Place the stock and cream in a pan and bring to a boil. Simmer over a medium heat to reduce for 6-7 minutes. With a wooden spoon, beat the butter into the sauce until melted, then stir in the cayenne and nutmeg. Add the cooked pasta, the herbs and half of the cheese and remove from the heat. Toss all the ingredients together and serve with the rest of the parmesan sprinkled over the top.
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