Ingredients
- 4 linguine (cooked)
- 1 salt and pepper
- 1 clove garlic (minced)
- 2 cups whipping cream
- 1/2 pound chicken (boneless skinless)
- 1 cup parmesan cheese
- 1 cup all purpose flour
- 1 cup parmesan cheese (fresh grated separated)
- 4 tablespoons clarified butter
- 4 tablespoons chicken stock
- 2 tablespoons dry wine (white)
- 2 tablespoons sun tomatoes coarsely (dried chopped)
- 2 tablespoons pine nuts
- 4 ounces spinach coarsely (fresh chopped)
- 2 tablespoons parmesan cheese (fresh grated)
- 2 tablespoons basil coarsely (fresh chopped)
- some chicken
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.
