Pasta with peppered chicken

4 servings

Ingredients

Quantity Ingredient
1½ pounds Bone-in chicken breast
2 teaspoons Black peppercorns; cracked
2 Garlic cloves; minced
3 tablespoons Olive oil
1½ cup Chicken broth
1 tablespoon Lemon juice; or to taste
½ cup Fresh grated Parmesan cheese
Salt; to taste
2 Or 3 sprigs savory or
2 Or 3 sprigs parsley
12 ounces Dry ribbon noodles such as linguine

Directions

GARNISH

Skin and bone chicken breasts and cut them on the diagonal into strips about ⅜" wide. Toss chicken with cracked pepper, garlic, and 1 tb.

of the olive oil. Marinate, covered and refrigerated, for an hour or as long as overnight.

When ready to serve, bring ample water to boil to cook the pasta.

Heat remaining olive oil in a saute pan over medium-high heat. Add chicken and lightly brown it all over, about 3 minutes. Add chicken broth and lemon juice; reduce heat to a simmer. Simmer the sauce for about 8 minutes.

Cook pasta until it is just done. While pasta is cooking, chop savory or parsley leaves and add them to the chicken. Adjust sauce with lemon juice and/or salt to taste.

Drain pasta and toss with the chicken. Serve the dish hot, passing the Parmesan separately.

Yield: 4 to 6 servings.

Belsinger and Dille write: "Pepper's pungency plays off the flavors of starches and mild meats especially well. For a vegetarian version of pasta with pepper, toss hot pasta with the Spicy Butter with Four Peppercorns, some lemon juice, and chopped savory or parsley; serve with Parmesan."

From Susan Belsinger and Carolyn Dille's "Peppercorns Around the World" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 48. Posted by Cathy Harned.

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