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      Chicken Saint Jacques









      • 2 chicken breasts

      • 1 cup mushrooms

      • 2 cups pasta

      • 1 cup spinach

      • 5 oz. parmesan cheese

      • 1/2 cup+ Alfredo Sauce

      • 3 oz. sun dried tomatoes, julienned

      • 1/4 cup wine

      • 2 oz. Perno


      In a little olive oil sautee red onions about 1-2 minutes. Add seasoned chicken, cook until practically done. Add sun dried tomatoes, mushrooms, spinach. Toss briefly, add Alfredo (or heavy cream) with parmesan cheese.


      Salt and pepper to taste. Add parmesan. Allow to slightly thicken, but flow easily. Place in pasta bowl and top with more shredded cheese.

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