This is the first Food Chain original to make it to the new site!
This one is me. All me. Pure Ryan. Or pure douchebag if you want to take the word of chef, MasterChef judge and fellow glasses wearer, Graham Elliot.
(I’m moving this from the old site, along with many others, but I couldn’t bring myself to deleting that reference to the time he called me a douchebag.)
2 chicken breasts
sun dried tomatoes
1 cup heavy cream
1 cup provolone, shredded
2 tbsp. butter
The first thing you’re going to need to do begin the base for the provolone cream sauce. Pour the cream into a saucepan over medium low heat and add the butter and the shredded provolone. You’re going to be slow simmering this sauce, then adding the sautéed sun dried tomatoes and broccoli rabe, and finally the fettuccine.
While the sauce is simmering, you might want to fill a large pot with water and season it with salt and a touch of oil. Turn the burner on and bring this to a rapid boil for your pasta.
Now, heat a small pan with some oil. You can use most any oil, but I opted to use the oil in the jar of sun dried tomatoes. It gave the dish some extra taste. Saute the tomatoes and broccoli rabe (however much you like), but we careful not to burn them. Remove them from the heat, then pat them dry and transfer them to the saucepan.
In the same pan you just used, sear the chicken. This part isn’t rocket science. Just be sure to always season things and not overcook them, and you should be fine. Remove the chicken from the pan and let it rest.
In the meantime, drop your fettuccine into a large pot of rapidly boiling water. Once the pasta is cooked, drain it and then toss it in the saucepan with the sauce, chicken and vegetables.