Sunday, November 6, 2011

Class, please open your BGE Cookbooks to page 104...

Tonight's lesson...Linguine with Grilled Chicken Breasts and Asparagus. 
A SLIGHTLY modified the recipe by not precooking the linguine and by seasoning the chicken with PP's Poultry Magic.  After that...it's pretty much the same.  
Coat 3 large chicken breasts with Paul Prudhommes Poultry Magic and Grill.
Remove from Grill and keep warm in aluminum foil.
Using a 7 qt. Emile Henry Dutch Oven, drizzle EVOO and add 2 healthy Tbls. Minced Garlic and
16 Oz of quartered Artichoke Hearts (rinsed and drained).   Brown then add 1 cup of White
cooking wine and bring to boil.  Add 2 cups of Chicken Broth and cook until it reduces by half.
HOWEVER...BEFORE you start the dutch oven, coat a pound of fresh asparagus with EVOO and Himalayan Pink Salt and grill al dente. Remove and cut into 1/2 - 3/4 inch pieces and wrap in foil then set aside.
Add 1 Cup of heavy cream and bring all contents to boil, add the linguine and cook until tender.  Add a couple of ounces of Sun Dried Tomatoes, a dollop of Lemon Juice, a 1/4 cup fresh chopped basil, a 1/2 Cup of finely grated Parmesan Cheese and 3 Tbls. Unsalted Butter.  Simmer while continuously stirring.
Remove and serve with slices of chicken in large bowls.  Makes 4 really nice sized servings!