Zambra Grille Penne Pasta 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.