INGREDIENTS

• 5 oz wt. Grilled chicken, portioned
• 3 oz wt. Red and green peppers, julienned
• 1 tablespoon sliced garlic, prepared
• ½ cup mushrooms, fresh, sliced
• 1/3 cup jalapeno, sliced
• 3 oz vol. white wine
• 4 oz vol. chicken stock
• 1/3 cup parmesan cheese, shredded
• 12 oz wt. Pasta cooking procedure
  (Penne)
• 2 teaspoons salt and white pepper, prepared
• 1 teaspoon parsley, chopped
• 1 oz vol. olive oil
• 2 tablespoons green onions, diced

DIRECTIONS

1. Heat oil in sauté pan for 30 seconds; add garlic and toast.
2. Add chicken, jalapenos, peppers (both) and mushrooms; cook for 2 minutes.
3. Deglaze with wine and reduce by one-half; add chicken stock and cook for 2 minutes. Add scallions, Parmesan cheese and incorporate.
4. Toss in pasta and season with salt and pepper mix.
   5. Garnish with parsley.