G A R L I C ● C R E A M ● P A S T A

OK, THIS ONE CAME FROM A THEME OF 'GARLIC AND PASTA' GIVEN TO ME BY MY FRIEND, BOBBY. HERE YA GO, BOBERT, ENJOY.

THIS RECIPE AS WRITTEN SERVES 3

3    BONELESS/SKINLESS CHICKEN THIGHS (YOU CAN USE BREASTS OR BOTH)
2    OZ CHOPPED PANCETTA
1    LEMON, JUICED
4    CLOVES OF GARLIC, CHOPPED
3    SHALLOTS, THINLY SLICED
1    CUP OF WHITE WINE
3/4 CUP OF ROOM TEMP HEAVY CREAM (IF YOU USE ANYTHING ELSE, LIKE MILK, IT   WILL CURDLE)
      FRESHLY GRATED PARM
1    TABLESPOON OF BUTTER
1/8 TEASPOON OF WHITE PEPPER
      A FEW GRINDS OF SEA SALT
      SPAGHETTI



●COOK SPAGHETTI ACCORDING TO PACKAGE INSTRUCTIONS.
●START BY SAUTEEING THE CHICKEN AND PANCETTA IN A LITTLE EVOO UNTIL JUST ABOUT COOKED THROUGH.
●REMOVE FROM PAN TO A PLATE.
●ADD BUTTER TO PAN AND SAUTE SHALLOTS AND GARLIC UNTIL AROMATIC.
●ADD 3/4 C. OF WINE TO PAN, BRING TO A BOIL, ADD REMAINING WINE.
●BOIL UNTIL REDUCED, ABOUT 5-7 MINUTES. ADD WHITE PEPPER
●BRING TO A SIMMER AND ADD CREAM AND LEMON JUICE.
●ADD CHICKEN AND PANCETTA BACK TO PAN UNTIL HEATED THROUGH.
●ADD COOKED SPAGHETTI TO PAN AND TOSS TO COAT.
●SERVE, TOP WITH SOME FRESH PARM AND A FEW CRACKS OF SEA SALT.