Creamy Penne with Chicken, Figs + Walnuts
Creamy penne with chicken, figs, and walnuts from Chef Robert Del Grande. A flavorful, protein-rich dish using California-grown ingredients.
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Cooking tools:
- Baking dish
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Fork
- Spoon
Ingredients
- 8 ounces dried penne pasta
- 8-10 California Dried Figs (stems removed and chopped (about 4 ounces))
- 1 tablespoon balsamic vinegar
- ¼ teaspoon fine sea salt
- Pinch ground black pepper
- 8 ounces cooked chicken (shredded)
- 4 ounces Monterey 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 Aged California Cheddar or Parmesan for garnish
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