Yield: 1 plate
5oz Sliced Chicken Breast
1oz Shiitake Mushrooms (sliced)
1.5oz Oven Dried Plum Tomatoes
5oz Pappardelle Pasta
2T Arugula Butter
2t Herb oil
.25oz Fresh Arugula Leaves
1. Sautè chicken halfway in herb oil.
2. Season with salt and pepper.
3. Add mushrooms and cook until chicken is done.
4. Add tomatoes, pasta and finish with arugula butter (let melt thoroughly). Season to taste.