*  Exported from  MasterCook  *
                      Karen’s Chicken Spinach Linguine
 Recipe By     : Chef David Penny, Karen’s Restaurant, Raleigh NC
 Serving Size  : 2    Preparation Time :0:00
 Categories    : From the web                     Exported To List
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         boneless -- skinless chicken
                         -- breasts
    1      cup           all-purpose flour
    4      tablespoons   clarified butter
    1      clove         garlic -- minced
    2      tablespoons   fresh basil -- coarsely chopped
    2      tablespoons   sun dried tomatoes -- coarsely chopped
    2      tablespoons   pine nuts
    4      ounces        fresh spinach -- coarsely chopped
    4      tablespoons   chicken stock
    2      tablespoons   dry white wine
    2      cups          whipping cream
    1      cup           fresh grated Parmesan cheese -- separated
    2      tablespoons   fresh grated Parmesan cheese
    4      cups          cooked linguine -- (al dente)
                         Salt and pepper to taste
 Cut chicken into 1/2-inch strips. Flour liberally.
 In a medium skillet, heat butter on high heat until hot, but not brown. Add
 floured chicken strips and saute 3 minutes on each side, or until light brown
 and just cooked through (no more than 5 minutes on each side).
 Remove from heat and pour off excess butter. Add garlic, basil, sun-dried
 tomatoes, pine nuts and spinach. Return to low heat and toss until spinach
 wilts. Deglaze with wine and chicken stock. Bring to a boil. Add whipping
 cream and 1 cup Parmesan cheese.
 Add cooked linguine and toss until hot. Add salt and pepper to taste. Divide
 equally between two bowls. Top with remaining Parmesan cheese. Makes 2
 Specialty of the House, The News & Observer, P.O. Box 191, Raleigh, N.C. 27602
 writes: Karen Nowell, owner of Karen’s Restaurant and Bar in Raleigh’s Cameron
 Village, was delighted to share Executive Chef David Penny’s recipe. Because
 Karen’s has several pasta dishes that contain the ingredients you described, I
 picked one that sounded especially appetizing.