Yield: 1 plate
5 oz. sliced chicken breast
1 oz. sliced shiitake mushrooms
1.5 oz. oven dried plum tomatoes
5 oz. pappardelle pasta
1 oz. arugula butter
.25 oz. salt
.25 oz. herb oil
.25 oz. fresh arugula leaves
Sautè chicken halfway in herb oil. Season with salt and pepper. Add mushrooms and cook until chicken is done. Add tomatoes, pasta and finish with arugula butter (let melt thoroughly). Season to taste.