Ingredients:
1/4 cup white wine
1 tbsp kosher salt
1 lemon
1-2 cloves of garlic chopped
1 shallot diced
1 cup of heavy cream
1 cup of frozen peas
2-3 tbsp olive oil
Package of spaghetti or your favorite pasta
2 chicken breasts
Fresh grated Pecorino Romano cheese (approx 1 cup)
1 1/2-2 cups chicken broth/stock
Salt, pepper, garlic seasoning with paprika for chicken
1 tsp Salt, pepper, garlic seasoning for sauce
2 tbsp unsalted butter
Cooking Instructions:
Begin by boiling water in a large pot adding about a tbsp of kosher salt to the water. Dice up fresh garlic and shallot. Measure out 1 cup of frozen peas. Butterfly the chicken breast then rub with a light coat of olive oil and follow by seasoning with salt, pepper, garlic and paprika blend. Preheat a pan on medium heat for 3-4 min then add about 2 tbsp of olive oil to pan and make sure it is coated. Add in chicken and saute each side for about 3 min or until done (165 deg internal). Remove cooked chicken from pan and add in about a tbsp of olive oil. Add in diced shallot and saute for about 3-4 min. Then add chopped garlic and saute for about 30 sec until fragrant. Add white wine to de-glaze the pan and scrape the fond off the bottom of the pan. Add in frozen peas and saute for about 1 min. Add your pasta to the boiling water and cook alongside the sauce until 1 min before al dente. Add the chicken broth to the sauce pan then zest one lemon into the mix. Allow to reduce for 2-3 min. Add heavy cream and Pecorino Romano to the sauce and stir in until cheese is incorporated. Add in butter and the juice of half a large lemon (if you love lemon add the other half). Retain a cup of the pasta water just in case you need it for the sauce then strain the pasta. Check sauce for flavor and add salt and/or more Pecorino Romano cheese if needed. Continue to reduce for a minute or two then add the cooked pasta to the sauce stirring and tossing until nice and coated. Slice up your chicken breast then add pasta to a bowl topping it with the sliced chicken and a little more fresh Pecorino Romano. Garnish with a lemon slice and serve!
Cook Time: 25 mins