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Karen`s Chicken Spinach Linguine
1/2 pound boneless -- skinless chicken -- breasts 1 cup all-purpose flour 4 tablespoons clarified butter 1 clove garlic -- minced 2 tablespoons fresh basil -- coarsely chopped 2 tablespoons sun dried tomatoes -- coarsely chopped 2 tablespoons pine nuts 4 ounces fresh spinach -- coarsely chopped 4 tablespoons chicken stock 2 tablespoons dry white wine 2 cups whipping cream 1 cup fresh grated Parmesan cheese -- separated ***PLUS*** 2 tablespoons fresh grated Parmesan cheese 4 cups cooked linguine -- (al dente) Salt and pepper to taste Cut chicken into 1/2-inch strips. Flour liberally. In a medium skillet, heat butter on high heat until hot, but not brown. Add floured chicken strips and saute 3 minutes on each side, or until light brown and just cooked through (no more than 5 minutes on each side). Remove from heat and pour off excess butter. Add garlic, basil, sun-dried tomatoes, pine nuts and spinach. Return to low heat and toss until spinach wilts. Deglaze with wine and chicken stock. Bring to a boil. Add whipping cream and 1 cup Parmesan cheese. Add cooked linguine and toss until hot. Add salt and pepper to taste. Divide equally between two bowls. Top with remaining Parmesan cheese. Makes 2 servings. http://www.news-observer.com/nao/go/restaurants/specialty/karens2.html Specialty of the House, The News & Observer, P.O. Box 191, Raleigh, N.C. 27602 writes: Karen Nowell, owner of Karen`s Restaurant and Bar in Raleigh`s Cameron Village, was delighted to share Executive Chef David Penny`s recipe. Because Karen`s has several pasta dishes that contain the ingredients you described, I picked one that sounded especially appetizing. |
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