Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat
Stockett

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