Source: Jonathan Barnett, Zambra Grille, Phoenix, Arizona
2 ounces olive oil
2 tablespoons garlic, chopped
12 ounces chicken breast, grilled
4 ounces portobello mushrooms, sliced
4 ounces rainwater Madeira wine
3 leeks, white part only, sliced
4 ounces heavy cream
4 ounces chicken stock
8 ounces penne pasta, cooked, drained and kept warm
Salt and pepper to taste
Sauté garlic in olive oil. Add chicken, mushrooms and leeks; sauté until leeks have softened. Deglaze pan with wine. Add chicken stock and heavy cream; reduce to thicken the sauce. Toss pasta with sauce. Season with salt and pepper before serving.