PCG Pasta Recipe

Craig OuthierApril 14, 2021
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Hard to believe it’s been nearly 25 years since Phoenix City Grille brought its brand of casual-but-sophisticated urban dining to North-Central Phoenix. One constant through it all: the restaurant’s now-iconic signature pasta dish, which isn’t so hard to whip up at home.

1 1/2 cups penne pasta, cooked
2 tbsp. olive oil
6 oz. raw chicken breast, diced
1/4 cup Chardonnay or other white wine
1/4 cup chicken stock
3/4 cup heavy cream
1 tbsp. roasted garlic purée
½ cup broccoli florets, blanched and cooled
3 sun-dried tomato halves, cut into thin julienne strips
½ oz. grated Pecorino Romano cheese


Drizzle 1 ounce of olive oil over a head of garlic. Wrap in foil. Bake at 350 degrees until soft and the cloves are golden brown, about 45 minutes. Remove from foil and allow to cool. Squeeze the garlic cloves out and mash until smooth in consistency. Set aside.

Preheat a sauté pan over medium heat. Add 1 tbsp. of olive oil. Sauté the diced chicken breast, allowing a golden-brown color to develop. Add the sundried tomatoes and deglaze with the white wine. Allow wine to evaporate out. Add the chicken stock, heavy cream, roasted garlic purée, blanched broccoli and penne pasta. Toss well and cook over medium-high heat until cream and stock are reduced by about half and coat the penne pasta well.

Place the pasta in two serving bowls. Garnish with the grated Pecorino Romano. Salt and pepper to taste. Recipe yields two portions. For larger meals, scale up accordingly.

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