Servings
Four
Ready In:
About 45 minutes
Good For:
Dinner
Asiago & Lemon Pork Scaloppini
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6 boneless, skinless chicken thighs cut into cubes or slices
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6 medium mushrooms, sliced
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1 medium onion, cubed
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4 cloves garlic, finely minced
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4 slices bacon, cut into bits
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10 – 15 sundried tomatoes, sliced
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2 cups broccoli florets
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¼ cup dry white wine
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1 ½ c whip cream
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Salt & Pepper to taste
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1 lb linguine
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Fresh grated Parmesan, to garnish
Step by Step Instructions
Step 1
Put a large pot of salted water on for the pasta.
Cut bacon into small bits and fry in a large, heavy skillet over medium heat until almost crisp. Remove bacon from pan and set aside.
Step 2
In the same pan sauté the onions, garlic, and mushrooms for about 5 min, until onions begin to turn translucent. Add chicken and sauté until almost cooked through then add wine and sundried tomatoes.
Bring down the heat and let simmer 5 minutes, then add cream, turn the heat to high and bring to a hard boil for about 7 minutes, until the sauce has thickened by at least 1/3rd then set the heat to low while you cook the pasta to al dente as per package instructions.
Step 3
When the pasta is almost ready add the broccoli and bacon to the sauce and bring up the heat to medium for a few minutes until the broccoli is bright green and tender crisp. Taste the sauce and adjust seasoning to your preference.
Step 4
When the pasta is al dente drain well and serve into 4 pasta bowls. Share the sauce over the linguine, sprinkle generously with fresh grated parmesan and a crack or two of fresh black pepper, then sit down and enjoy this rich and delicious creation!

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