ROSEMARY CHX - SWEET BASIL

ROSEMARY CHX - SWEET BASIL image

Yield 4-6

Number Of Ingredients 15

2 strips bacon or pancetta
1 tbls OO
pinch butter
1 1/2 lbs boneless, skinless chx breast, cut into 1/2 in chunks
1 clove garlic, minced
2 pinches chopped rosemary
1/2 cup white wine
1/2 cup chx stock
2 cups heavy cream
1 stock asparagus, cut into 1/2 in long pieces.
2 plub tomatoes, diced
1/2 cup grated parm
1 lb dried rigatoni
2 pinches chopped fresh basil
3 pinches chopped parsley

Steps:

In a small skillet, fry the pancetta or bacon over low heat until crispy. Transfer the crispy bits into dry paper towels to drain fat. Reserve the fat nin the skillet for cooking the chx. Heat a large skillet over high heat until smoking hot. Add the OO and the butter. when the butter is melted and brown add the chx. Season the chx with a pinch of S&P, searing both sides of the chx until golden brown. decrease the heat, and then add the pancetta or bacon bits and a pinch of reserved fat as well as the garlic and rosemary. Continue cooking for 3- 5 mins until the garlic is toasted. deglaze with the white wine and continue cooking or until the liquid is almost completely reduced. Add the optional chx stock as well as the heavy cream, asparagus, tomatoes, and cheese. continue cooking until the sauce is thickened to your liking. season Meanwhile in a large pot bring 6 qts of water to a boil. Add a pinch of S and the rigatoni, stirring to prevent the pasta from sticking. cook for 6 mins or until al denta. drain thoroughly. Toss the rigatoni with the chx, and then evenly distribute among the serving bowls, Garnish with basil, parsley, and asiago.