Santa Fe Chicken with Penne Pasta

Pine Nuts, Tomatoes, Summer Peas and Parmesan Herb Butter

Serves 4

• 1 stick (4 oz.) melted butter
• ½ cup grated parmesan cheese
• 2 cups heavy cream
• 1 tsp. oregano
• 1 tsp. cumin
• ¼ tsp. chile powder
• ¼ tsp. white pepper
• 1 ¼ lbs. grilled chicken, thinly sliced
• 1 cup diced tomatoes
• 1 cup frozen summer peas
• 1 ear corn, grilled, kernels shaved off
• 1 ½ lbs. penne pasta, cooked
• ¼ cup toasted pine nuts

Prepare the Parmesan herb butter: Combine the butter, Parmesan, 1 cup of the heavy cream, oregano, cumin, chile powder and white pepper in a mixing bowl. Using a hand whisk, mix thoroughly. Refrigerate and chill until mixture is a firm state, similar to butter.

Combine 1 cup heavy cream with Parmesan herb butter in a sauté pan over high heat.

Add thinly sliced grilled chicken to the pan.

Add tomato, peas, and grilled corn. Toss to heat through and combine ingredients.

Add penne pasta and combine thoroughly.

Garnish plates with toasted pine nuts.