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Sugar Pie South
Posted February 17, 2006 06:31 AM
I invented this last night, and it was a huge hit, even with the chldren! So I hurried and wrtoe it down so I could duplicate it again, and thought I would share it with y'all! Smile
**Sugar Pie's Linguine with Chicken and Pancetta**
4 oz. pancetta, chopped
5 boneless skinless chicken breast halves
Kosher salt to taste
1 tsp. FGBP
1½ cups chicken stock
½ cup white wine
4oz. cream cheese
½ cup green onions, chopped
¾ cup grated parmesan cheese
1 lb. linguine, cooked according to package directions
In a large skillet, fry pancetta over med heat, stirring occasionally, until brown and fat is rendered. Remove cooked pancetta to large bowl, allowing drippings to remain in skillet
Cut chicken breasts into 1” slices across the grain, and season w/ S&P. Brown chicken on all sides in skillet over med-high heat, allowing a nice, brown crust to form. Remove cooked chicken to bowl with pancetta.
Place drained, hot cooked pasta in bowl with chicken and pancetta.
Deglaze pan with white wine and ½ cup chicken stock, scraping bottom w/ flat-edged wooden spatula to loosen browned bits. Add remaining 1 cup chicken stock, and simmer over med-high heat, about 3-4 min. to reduce quantity and concentrate flavors. Add cream cheese to skillet and whisk. When cream cheese is melted, add green onions to sauce and pour over chicken and pasta. Toss well to combine.
Add grated parmesan cheese to bowl, and toss again. Serve with additional parmesan cheese at the table.
Posted February 17, 2006 06:31 AM
I invented this last night, and it was a huge hit, even with the chldren! So I hurried and wrtoe it down so I could duplicate it again, and thought I would share it with y'all! Smile
**Sugar Pie's Linguine with Chicken and Pancetta**
4 oz. pancetta, chopped
5 boneless skinless chicken breast halves
Kosher salt to taste
1 tsp. FGBP
1½ cups chicken stock
½ cup white wine
4oz. cream cheese
½ cup green onions, chopped
¾ cup grated parmesan cheese
1 lb. linguine, cooked according to package directions
In a large skillet, fry pancetta over med heat, stirring occasionally, until brown and fat is rendered. Remove cooked pancetta to large bowl, allowing drippings to remain in skillet
Cut chicken breasts into 1” slices across the grain, and season w/ S&P. Brown chicken on all sides in skillet over med-high heat, allowing a nice, brown crust to form. Remove cooked chicken to bowl with pancetta.
Place drained, hot cooked pasta in bowl with chicken and pancetta.
Deglaze pan with white wine and ½ cup chicken stock, scraping bottom w/ flat-edged wooden spatula to loosen browned bits. Add remaining 1 cup chicken stock, and simmer over med-high heat, about 3-4 min. to reduce quantity and concentrate flavors. Add cream cheese to skillet and whisk. When cream cheese is melted, add green onions to sauce and pour over chicken and pasta. Toss well to combine.
Add grated parmesan cheese to bowl, and toss again. Serve with additional parmesan cheese at the table.