Source:
Food and Wine Quick from Scratch
|
Penne with Chicken, Green Beans, and Cashew Butter
Compound butter - a softened butter mixed with nuts, herbs, or any flavoring ingredient - is a simple base for creating a delicious sauce. |
Rating:
Rate This Recipe |
Serves:
4
Prep Time:
10 minutes
Cook Time:
13 minutes
|
|
|
|
|
| |
|
1/2 cup cashews, roasted
|
|
6 tablespoons butter, softened
|
|
1 tablespoon cooking oil
|
|
4 boneless skinless chicken breasts, about 1-1/3 pounds in all
|
|
3/4 teaspoon salt
|
|
3/4 teaspoon fresh ground black pepper
|
|
3/4 pound penne
|
|
1/2 pound green beans, cut into 1-inch lengths
|
Combine the cashews and the butter in a food processor. Pulse to a smooth paste. Or, finely chop the cashews and combine them with the butter.
In a medium nonstick frying pan, heat the oil over moderate heat. Season the chicken breasts with 1/4 teaspoon each salt and pepper and add them to the pan. Cook until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
In a large pot of boiling, salted water cook the penne until just done, about 13 minutes. Add the beans during the last 5 minutes of cooking. Drain the pasta and beans and toss with the cashew butter, chicken, and the remaining 1/2 teaspoons of salt and pepper.
Wine Recommendation:
A rich white wine, for example a chardonnay from California or Australia, will go particularly well with the richness of the cashews and butter.
|
|
|