Sunday, June 27, 2010

Chicken Pasta With Garlic Shallot Sauce

I use to have a recipe for this pasta. I’ve cooked it so much that I now just eyeball it and cook it to taste. This is a fun and easy recipe to start cooking to taste. It’s also a great summer recipe because the sauce is so light. I make just enough to coat the pasta.
Heat a small amount of butter and extra virgin olive oil in a fry pan. Add garlic and 1 large chopped shallot. You can also add a quarter cup of white wine if you like.

Toss the sauce with cooked linguine and serve with plenty of shredded parmesan, salt and pepper.

Bon Appetit!