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.
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.