Linguini with Chicken and Thinly Sliced Pears in a Poire William Cream Sauce | Searching4Zen

Ingredients

• 1 pound linguini
• 3 medium pears, cored and cut into thin slices (depending on ripeness)
• 2 tablespoons butter
• 1 tablespoons oil
• 3-4 boneless, skinless chicken thighs
• 1 cup cream
• ¼ cup Poire William
• Nutmeg to taste
• Salt and pepper to taste
• Fresh chives minced for garnish
• Heat butter; add pears and sauté until they soften slightly, about 5 minutes. Remove and set aside.
• Grill the chicken and cut into pieces on the diagonal and keep warm.
• Add the Poire William to the pear pan and reduce to 2 tablespoons. Add the cream and reduce by half. Return the pear slices, salt and pepper to taste. Add additional Poire William to taste.
• Cook pasta and drain WELL. Remove pear slices, add pasta to sauce and divide among plates. Garnish with pear slices and grilled chicken and minced chives.
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• Chicken
• Dinner
• Pasta