PENNE PASTA WITH GRILLED CHICKEN & FOUR CHEESE SAUCE

[jdelasko]

iNGREDIENTS


3 oz Fontina cheese, grated
3 oz Asiago cheese, grated
3 oz, fresh parmesan cheese, shredded
2 oz, roquefort or gorgonzola cheese, crumbled
2 cups half & half
DIRECTIONS

Place all ingredients in top half of double boiler. Heat, stirring constantly until all cheese is melted and sauce is heated thoroughly. Serve over hot penne pasta and sprinke with 1 tablespoon of chopped fresh basil.

[jdelasko]

INGREDIENTS


2 Large boneless skinless chicken breasts, thawed
Paul Prudhomme's Poultry Magic seasoning
2 Tbsp olive oil
2 tbsp butterDIRECTIONS

Trim any remaining fat, or otherwise icky stuff off chicken breasts, rinse and pat dry with paper towels. Place each chicken breast in a large ziplock bag. Pound the hell out of the chicken breasts with a tenderizing mallet until they are no more than 1/2 inch thick. Remove from bags and sprinkle generously with Poultry Magic seasoning.

Heat olive oil and butter in a large non stick skillet over medium high heat. Add seasoned chicken breasts to hot skillet and cook, turning ocassionally for about 20 minutes or until done.

Slice cooked chicken breasts into thin strips. Add hot penne pasta to a pasta bowl, add some four cheese sauce, top with some chicken strips, then sprinkle with fresh chopped basil (basil optional). Serve immediately.