Ingredients
- 4 linguine (cooked)
- 1 salt and pepper
- 1 clove garlic (minced)
- 475 ml whipping cream
- 130 gr chicken (boneless skinless)
- 130 gr parmesan cheese
- 130 gr all purpose flour
- 80 gr parmesan cheese (fresh grated separated)
- 55 gr clarified butter
- 60 ml chicken stock
- 30 ml dry wine (white)
- 20 gr sun tomatoes coarsely (dried chopped)
- 18 gr pine nuts
- 16 gr spinach coarsely (fresh chopped)
- 10 gr parmesan cheese (fresh grated)
- 4 gr 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.
