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CHICKEN WITH Makes 4-6 servings INGREDIENTS
4-6 boneless, skinless chicken breasts Olive oil Kosher salt and pepper Basil Cream Sauce 1 ½ cups fresh basil leaves ½ cup Parmigiano-Reggiano 2 ounces walnuts Olive oil 4 cloves garlic ¼ cup olive oil 1 pint or 16 ounces of heavy whipping cream Linguine Pasta PREPARATION Preheat oven to 350 degrees F Chicken Rub chicken breasts lightly with olive oil and season with grated black pepper and salt. Place on a shallow baking sheet and bake in oven for approximately 30-35 minutes. While chicken is baking, in food processor, combine basil leaves and garlic. Begin processing and pour olive oil in a steady stream. Process until mixture begins to emulsify. Add walnuts and parmesan cheese and process for about 1 minute. Heat whipping cream in saucepan until it begins to simmer. Slowly pour about ½ half of cream mixture into the food processor and pulse for approximately 20 seconds until incorporated. Pour mixture back into the saucepan with remaining cream and simmer for about 5 minutes until thickened. Cook linguine, per instructions and drain. Toss with basil cream sauce and additional Parmigiano-Reggiano. Season pasta with salt and grated black pepper, to taste. To Serve: Plate the linguine and top with sliced chicken breasts. Sprinkle with additional cheese and garnish with fresh basil leaves. Post a comment
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