We will return to our regularly scheduled turtle programming in a moment, but first, this delicious recipe!
Now that Autumn is here, it seemed like time to play with some new flavors and add a little spice after summer’s lightness. It may still need to be played with a little. I am also thinking that the flavors would work nicely as a ravioli filling.
PASTA ALLA TESORO
1 Tablespoon butter
1 Tablespoon olive oil
3 ounces pancetta, chopped fine
10 fresh sage leaves, chopped fine
1 pound chicken breast, cut into 1″ cubes
3 cloves garlic, minced
3 Tablespoons flour
1/2 cup champagne
3/4 cup chicken broth
1 cup heavy cream
1 Tablespoon Brandy
1/4 teaspoon nutmeg
1/8 teaspoon crushed red pepper flakes
Salt and white pepper to taste
1 (16-ounce) package linguine
Set a large pot of water on the stove to boil.
In a large pan, melt together butter and olive oil. Toss in pancetta and sage, stirring to break up the pancetta. When browned, remove pancetta and sage with a slotted spoon and set aside.
Add chicken to the pan and cook, stirring occasionally, until chicken is lightly browned and no longer pink in the middle. Add garlic for the last few minutes. Remove chicken and set aside.
Slowly sprinkle flour into the oil in the pan, whisking constantly. Stir for about a minute, then slowly begin whisking in liquids.
Add spices and let cook, stirring occasionally, about 10 minutes. Add pancetta, sage and chicken back to the pan and heat through. Adjust spices.
Boil the pasta according to package directions, and toss with sauce.