Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

"I am still dreaming about -have the recipe," writes
-the Pollo Cremoso pasta -Cathy DeMarco of
-dish at Woodbridge.
Spuntini and would love to

Before taking charge of the kitchen here, chef Guilermo Rossi spent
two years in Italy cooking at several resorts. 6 ea Chicken breasts;
boneless; skinless; sliced into fillets 1/4 c Flour; all-purpose x
Salt and Pepper 1/2 c Vegetable Oil 3 tb Butter 1 c Mushrooms;
fresh; sliced 3 c Whipping Cream 3 ea Parsley Sprigs; chopped 1/2 c
Parmesan Cheese; freshly grated 1/2 lb Penne Pasta; cooked; drained
1. Cut each checken breast into two fillets. Lightly coat each with
flour seasoned with salt and pepper. 2. Pour oil into large frying
pan over medium heat. When hot, add fillets and cook until golden
brown on both sides. Remove from pan, discard oil. 3. Melt butter in
same pan and when hot add mushrooms. When lightly browned stir in
cream and parsley. (whipping cream must be used, not lighter cream as
this may separate when boiled). When hot, return fillets to mixture
in frying pan, bring to a boil. When heated through, remove fillets
to a heated platter. 4. Add cooked pasta to cream mixture in frying
pan, stir in cheese. Heat through, then with a slotted spoon transfer
pasta to serving platter. Spoon cream mixture over fillets and serve.
MAKES 6 servings. From: Toronto Star Starweek By: Mary McGrath Posted
by: S.Lefkowitz (S.S.Meine Kind)

Submitted By SAM LEFKOWITZ On 11-05-94

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