AKA "Chicken a la Jennifer"
Here's a modified version of a recipe from Bon Appetit that I've improved upon. The original recipe called for a very small amount of chicken and a massive amount of gorgonzola.
- 1 slice pancetta, approx. 1/4" thick, or 5-6 slices of prosciutto, cut into thin strips
- 1/2 cup chopped sun-dried tomatoes (NOT packed in oil), sliced into thin strips
- 2-3 tablespoons olive oil
- 4 skinless boneless chicken breast halves
- 1 pound pasta
- 4 garlic cloves, chopped finely
- 1/2 cup chicken stock or white wine
- 1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
- 1/4 cup chopped fresh basil, or other fresh herbs
- Cook pasta while sauteeing the chicken and making the sauce. Reserve 1/2 cup cooking liquid if pasta is done before the sauce has been completed.
- Slice prosciutto or pancetta in thin strips. Add to skillet over medium-high heat with a tiny drizzle of olive oil. Saute until crispy. Remove and drain on paper towels.
- Salt and pepper the chicken breasts, then saute in olive oil, about 3 minutes per side, 4 minutes if very thick. Remove and cover with foil.
- Add 1 tablespoon oil to pan, add the shallot, garlic and sun dried tomato slices. Saute for 2 min.
- Add the stock or wine and bring to a boil. Add 1/4 cup gorgonzola and simmer until it melts.
- Turn heat to lowest setting. Slice the chicken pieces and add them to sauce along with any juices that escaped from the sliced chicken. Add basil or other herbs.
- If pasta is a little dry, add some reserved cooking liquid first. Add sauce to pasta. Top with prosciutto / pancetta and grated Parmigiano Reggiano. Season with S&P to taste.
- Start pasta water
- Prep tomatoes, shallot, garlic.
- Prep prosciutto or pancetta, and saute.
- Begin cooking pasta
- Saute chickens and remove.
- Saute other items and complete sauce.
- At some point while chicken or other items are cooking, pasta will be done. Reserve some cooking water and drain.
- Combine all.