1060 Penne Pasta Recipe

Madeira Cream Sauce

2 cup chicken stock
1 cup heavy cream
1 cup Madeira wine
2 Tbls fresh thyme leaves
Salt and Pepper to taste
2 Tbls clarified butter
2 Tbls flour
(Mix to make a roux)

Method : In a large saucepot, reduce stock, cream, wine and fresh thyme on medium high heat by half.  Add roux and salt and pepper.  Whisk until smooth, bring back to a boil and then turn heat down, simmer for 5 minutes.  Reserve sauce.


To make Penne Pasta for 2

10 oz diced raw chicken breast
2 oz vegetable oil
2 tsp chopped fresh garlic
6 oz. Madeira Wine
6 ea Oven Roasted Shallots (toss in oil , roast in 350 degree oven covered for 1 hour)
¾ cup  Roasted large diced butternut squash (toss in oil, roast in 400 degree oven uncovered for 20 min)
12 oz. Madeira Cream Sauce
2 Tbls Chopped Chives
1 Tbls Fresh Thyme Leaves
4 Tbls Softened Butter
Salt and Pepper to taste
4 cups Hot Cooked Penne Pasta

Method:  In a very large saucepot, heat pan on high heat for 5 min.  Add oil and chicken, sauté on both sides of chicken until golden brown.  Toss in garlic and mix for 5 seconds. Add wine quickly away from heat.  Be careful for flames!!!  Cook alcohol out for 5 min.  Add shallots, squash, mushrooms and sauce.  Bring to a boil. Add remaining ingredients still on high heat and continue mixing until all butter is melted.  Season to your liking and serve immediately.  Enjoy!