At Strings (Denver, CO), Executive Chef Ed Kent strives "for a degree of eclectic" yet keeps his food "well grounded in its foundation".  This style fits perfectly with Strings' new American cuisine menu that is transformed seasonally with fresh local ingredients.  Today's recipe, "Penne Bagutta" a Strings signature dish - combines a luscious cream and tomato sauce with penne pasta, chicken, and broccoli florets to produce a dish that will have you coming back for more. 

String's Penne Bagutta

Serves four

• 2 cups heavy cream
• 2 cups tomato sauce
• 10 medium white mushrooms, sliced
• 2 large chicken breasts, cleaned, chopped to 1/2 inch pieces
• 3 oz unsalted butter
• 2 tbl chopped fresh parsley
• 2 roma tomatoes, concassed and chopped
• red chili flakes to taste
• salt and pepper to taste
• 1/2 cup grated parmesan cheese
• 1-2 broccoli florettes steamed 3 minutes
• 1 tsp minced garlic
• 1 pound penne (or other) pasta

In a large sauté pan melt butter over medium high heat.  Add chicken and allow to brown on all sides.
 
Add garlic, mushrooms and tomatoes - continue to sauté until garlic starts to brown.
 
Add tomato sauce, cream, and chili flakes - lower heat to medium and reduce by 1/3.
 
Add cooked penne pasta, season with salt and pepper, finish with parmesan and parsley, garnish with steamed broccoli florettes.

About Strings

Located in Denver's Uptown neighborhood, the newly redecorated Strings has long been one of Denver's favorite restaurants. Great service and delicious, artful food attracts a "tony" crowd of visiting celebrities, politicians and loyal locals. Popular and bustling with excitement, the dress code ranges from blue jeans to tuxedos in this casual, but elegant atmosphere. The menu focuses on new American cuisine, with creative noodle dishes and fresh seafood, like the Cashew Crusted Sea Bass with saffron couscous & vanilla beurre blanc. Lunch and dinner specials change daily to match the season and the mood of the chef.

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