Last week, I saw an article on Facebook saying that Ralph Brennan will be opening his new restaurant, where Brennan’s was, around Labor Day. There is no name for the restaurant at this time. He said he would like to name it Brennan’s but has a second choice in mind.
8 cups Water
2 teaspoons Salt
2 tablespoons Olive Oil
1 pound Capellini Pasta
6 whole boneless, skinless Chicken Breast
3 tablespoons Butter
1 pound diced Tasso
2 teaspoons chopped Garlic
3 cups Heavy Cream
1 bunch Scallions, coarsely chopped
Salt and Pepper
Bring 8 cups of water to a boil, along with 2 teaspoons salt and the Olive Oil. Place the pasta in the water and when the liquid returns to a boil, cook for 5 minutes, stirring occasionally. Drain the pasta, then plunge the noodles into a container of cold water: let sit for 5 minutes, then drain.
Cut each chicken breast into 4 pieces. Melt the butter in a large skillet, and sauté the chicken pieces over medium heat for several minutes. Add the tasso and garlic, then cook for another 5 minutes. Stir the cream and scallions into the mixture, reduce the heat, and simmer the sauce for 10 minutes. Season to taste with salt and pepper.
Toss the drained pasta in the sauce and serve.