CHICKEN WITH LINGUINE IN BASIL CREAM SAUCE
Makes 4-6 servings
4-6 boneless, skinless chicken breasts
Kosher salt and pepper
Basil Cream Sauce
1 ½ cups fresh basil leaves
½ cup Parmigiano-Reggiano
2 ounces walnuts
4 cloves garlic
¼ cup olive oil
1 pint or 16 ounces of heavy whipping cream
Preheat oven to 350 degrees F
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.