* 3# Penne Pasta – cooked & hold
* 12 – 6 oz. Chicken breasts Jamaican seasoned & grilled
* 12 oz. Fresh grated Parmesan
* Julianne 2 red peppers, 2 red onions, % mushrooms Wedge 3 tomatoes, 2 T. fresh basil
* 1 c. white wine
* 4 c. heavy cream
* 1 T. fresh garlic
* 3 T. olive oil

In a large skillet, on med high heat, add 3 T. olive oil, julianne chicken breasts with Jamaican seasoning. Add white wine & vegetables. Saute. Add fresh garlic & basil, heavy cream. Add penne pasta & garnish with tomatoes & fresh Parmesan.
12pp.

-Executive chef Mark Klukken