Creamy California Fig Penne with Chicken and Walnuts
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Cooking tools:
- Stockpot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Oven
- Stove
- Baking dish
Ingredients
- 8 ounces dried penne pasta
- 4 ounces California Dried Figs, stems removed, chopped, about 8 figs
- 1 tablespoon balsamic vinegar
- ¼ teaspoon fine sea salt
- Pinch ground black pepper
- 8 ounces cooked chicken, shredded
- 4 ounces Jack cheese, grated
- ½ cup walnuts, roughly chopped
- ¼ cup chopped Italian parsley
- ¼ teaspoon fennel seeds, minced
- 1 cup chicken stock
- 1 cup heavy cream
- Grated parmesan cheese for garnish
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