Smoked Chicken Pasta with Walnuts & Endive

Yet another meal that comes from Recipes From Wine Country by Tony De Luca. We have made this dish countless times, but until tonight, we have always left the endive out. Tonight, we decided to try the endive, but we left out the parsley because they didn't have any good looking fresh bunches at the store this weekend. Though it was crummy out, Joel braved the wind and rain and grilled the chicken. This recipe makes enough to serve 6 and it never disappoints!

2 Chicken Breasts, grilled
2 Endive, thinly sliced
1 Red Onion, thinly sliced
2 tablespoons Butter
1 tablespoon Olive Oil
2-4 Garlic Cloves, minced
1/2 cup Riesling
1/2 cup Scallions, sliced
1/2 cup Walnut Halves
1 pound Penne Pasta, cooked
1/2 cup Parsley (I omitted)

In a large saute pan set over medium heat, warm the olive oil and butter. Add the onion and endive. Stir until the onions are slightly browned, about 3 minutes. Add the chicken and green onions. Add the wine and simmer until the liquid is reduced by half. Stir in the garlic. Add the pasta and walnuts. Toss until well blended. Season to taste with salt and pepper and garnish with parsley. Serve immediately.