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How To make 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.
How To make Karen's Chicken Spinach Linguine's Videos
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Shopping List:
1 lb Mafaldine Noodles (or penne)
1 onion
1 red bell pepper
1 green bell pepper
3-4 cloves roasted garlic
1 can Chipotle Peppers in Adobo (Just the sauce)
2 - 2.5 cups heavy cream
1/4 cup pasta water
1 cup shredded parmesan cheese
1.5 cups grated parmesan cheese
salt, pepper, garlic, onion powder, cayenne pepper, red pepper flakes
2 tbsps butter (for sauce
2 tbsps butter (optional to baste chicken)
1 lb chicken breast
avocado oil
parsley
Directions:
Prepare your roasted garlic but adding oil, salt and pepper. and wrapping in foil. Place into the oven at 400 degrees for 40 minutes.
Boil noodles in salted water per package directions (remove about 1-2 minutes early so the noodles can finish cooking in the sauce).
Season chicken with your favorite seasoning combination. Heat cast iron skillet over medium high and add avocado oil. Sear chicken for 1-2 minutes per side and then finish in the oven at 400 until the chicken registers 165 degrees internal temp. (optionally baste with butter before the oven)
Start your sauce by adding butter to a skillet and saute your onions and peppers. Once the veggies soften, add garlic. Next, add heavy cream and bring to a boil and then reduce to a simmer. Add in chipotle sauce and cheese. Mix until cheese melts and combines into the sauce and season to taste. Add drained pasta noodles to the sauce and mix to combine. Add 1/4 cup pasta water as needed to thin the sauce if it is too thick. Slice chicken and place on top of the pasta and garnish with chopped parsley.
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