Ingredients:
2 Chicken Breasts sliced thin
Kinder’s SPG to taste
3 tbsp Extra Virgin Olive Oil
1/4 cup White Wine
Juice of 1 large Lemon
3 Cloves of Garlic chopped
4 tbsp Unsalted Butter
1 package of Boursin Cheese
1/4 cup of Chicken Stock/Broth
Zest from one Lemon
Salt for the pasta water
1 package of Bucatini Pasta
Fresh Grated Pecorino Romano Cheese
1/4 cup of Heavy Cream (optional for more creaminess)
Chopped Parsley for garnish
Cooking Instructions:
Season thin sliced chicken breasts with SPG. Add some olive oil to a hot pan and saute the chicken, then remove when done. Deglaze with a little white wine and don’t forget to scrape up those bits of flavor. Add the juice of one lemon, 3 chopped garlic cloves and 4 tablespoons of butter; cook for a couple minutes. Add in an entire serving of Boursin cheese with a quarter cup of chicken stock and lemon zest then simmer and reduce. Add salt to some boiling water then drop your bucatini pasta. Continue stirring the sauce adding pasta water to help bring it together. Grate in the some fresh pecorino romano and add about a quarter cup of heavy cream if you want even more creaminess. When the pasta is about a minute from being al dente add it to the sauce and finish cooking by adding a little more pasta water if needed. Plate it up with some fresh parsley, grated pecorino romano, and that sliced chicken breast.
Cook Time: 30 mins