Smoked chicken penne pastability

Chef Alex Ryles from Broadway Grill and Tavern cooks smoked chicken penne pastability.


· 1/2 cup smoked chicken (1/4-1/2in dice or shredded)

· 1 cup cooked penne pasta noodles

· 1/4 cup unsalted butter

· 1/3 cup white wine

· 1 small red onion

· 2 cloves of garlic

· 1/2 cup heirloom tomatoes

· 2 oz chopped steamed kale

· 1 medium Portabello mushroom

· 1/3 cup shredded Parmesan cheese

· Salt and black pepper to taste


· Place a large cast-iron skillet over medium high heat and allow the pan to begin to heat up.

· While the pan is heating up, thinly slice a quarter of the red onion and finely mince the garlic.

· Place half the butter in the pan with the sliced onions.

· While the onions are cooking in the melting butter, dice the cleaned Portabello mushroom (1/2 inch dice) and add them to the skillet with the smoked chicken and minced garlic stirring all of the ingredients together.

· Lightly season the blend with a pinch of salt and pepper and immediately stir in the chopped kale and penne noodles

· While stirring, add the white wine and butter and continue to cook for one minute to cook off the alcohol.
· While waiting, halve the heirloom tomatoes and stir them into the blend and remove from heat source.

· Place the pasta in a large mixing bowl and stir in half of the Parmesan cheese with another pinch of salt and pepper and place in bowl or plate to be served in.

· Top the pasta with the rest of the Parmesan and enjoy!