Yield: 4 Servings

Ingredients:

8 oz. Chicken breast, boneless, skinless, cooked, cut into strips

1 oz. Olive oil or butter

1/2 tsp. Garlic, minced

1/4 cup Scallion, minced

1/4 cup Roasted red bell pepper, cut into thin strips

1/3 cup Fresh corn kernels

1 cup Zucchini, diced small

5 – 6 each Fresh basil leaves, minced

1 1/2 tbsp. Pine nuts, toasted

1 1/2 lb. Fettuccini pasta, cooked “al dente”

1 cup Chef Larry’s Basil Cream (recipe follows)

To season Salt

To season Fresh ground black pepper

To garnish Parsley, minced

Method:

Prepare Chef Larry’s Basil Cream per recipe, reserve. Heat olive or butter in a large saute pan, add garlic and scallion, sauté briefly, do not brown. Add roasted red pepper, corn and zucchini, sauté until slightly tender. Add chicken, basil and pine nuts, continue to cook until heated through. Reheat pasta by dipping in a pot of simmering water, drain well. Add well-drained pasta to pan. Stir in Chef Larry’s Basil Cream, adding enough sauce to coat ingredients. Season with salt and pepper and mix well. Transfer to warm pasta bowls and garnish with minced parsley. Serve immediately.

Basil Cream

Yield: 4 Servings Ingredients:

1 tsp. Butter

1/2 tsp. Shallot, minced

1/4 tsp. Garlic, minced

3 – 4 oz. Dry white wine

1/2 cup Chicken stock

2/3 cup Cream or Half and Half

Squeeze Fresh lemon juice

10 -12 each Fresh basil leaves, finely minced

To taste Salt

To taste Fresh ground black pepper

Method:

Melt butter in a sauce pan over medium heat. Add shallot and garlic, sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by half. Add stock continue to simmer and again reduce liquid by half. Add cream, reduce until sauce thickens Stir in minced basil and season with a squeeze of fresh lemon juice, salt and pepper. Reserve, keeping warm until service.