Chicken Picatta Pasta

Chicken Picatta Pasta
by Joyce Blackburn

This recipe was created by the chef at Cafe Georgio, a well respected restaurant in Bethel Park, Pa. I made this for a crowd when we vacationed with Terry Blackburn's family at a villa in Italy. It triples and quadruples easily.

2 chicken breasts
1½ cups sliced mushrooms
2 Tablespoons butter
juice from 1 lemon
1 cup dry white wine
parsley
salt and pepper
1/2 pound ziti
1/2 cup Romano cheese

Saute the chicken. Cut it up and set it aside. Cook the pasta, then rinse with cold water. Melt the butter in a large frying pan. Saute the mushrooms in the butter. Deglaze the pan with lemon juice and wine. Add parsley and salt and pepper to taste. Add chicken and pasta and heat. Top with the Romano cheese. Serves 4.