Ready In:

About 45 minutes

Good For:


Asiago & Lemon Pork Scaloppini

  • 6 boneless, skinless chicken thighs cut into cubes or slices

  • 6 medium mushrooms, sliced

  • 1 medium onion, cubed

  • 4 cloves garlic, finely minced

  • 4 slices bacon, cut into bits

  • 10 – 15 sundried tomatoes, sliced

  • 2 cups broccoli florets

  • ¼ cup dry white wine

  • 1 ½ c whip cream

  • Salt & Pepper to taste

  • 1 lb linguine

  • 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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