Andiamo chef cooks up 5 Pepper Chicken and Linguine Pasta

Five Pepper Chicken & Linguine Pasta Ingredients: for 4-6 servings 4 each Boneless chicken breasts, 4 oz average As needed Brine from Banana Peppers ½ cup Flour 1 each Egg, whisked with 2 tbls. Milk 1 cup Seasoned breadcrumbs 2 fl. Oz. Oil for frying chicken breasts 2 Tbls. Olive oil 2 each Garlic cloves, sliced 1 each Leek, small, diced and rinsed 1 each Bell pepper, red, yellow, green and/or orange, sliced into strips ½ cup Banana pepper rings, sliced ¼ cup Brine from banana peppers 5-6 each Sage leaves, chopped or 1 pinch of dry 1.5 cup Chicken stock 1 cup Heavy crème ½ cup Mascarpone ¼ cup Parmesan cheese, grated To taste Salt and pepper 1 pound Fresh linguine pasta, cooked fresh to order Method: 1. Trim the chicken breasts of excess fat and sinew, flatten as even as possible, 2. Marinate for up to 10 minutes in the brine from the peppers. 3. Shake off the excess and then dust the chicken breasts with flour, then dip evenly into the egg wash then into the breadcrumbs, ensuring they are evenly coated, 4. Heat the oil in a skillet and shallow fry the chicken breasts until golden on both sides, move to 350F oven to ensure they are cooked to 165 F and keep warm. 5. In salted boiling water, be prepared to boil the fresh pasta as you add the garlic to the pan on the next step. 6. Using a large skillet with deep sides, heat the olive oil and sweat the garlic until just golden then add the leeks, cook for 30 seconds. 7. Add the sliced peppers and cook until just tender. 8. Deglaze the pan with the pepper brine and add the fresh sage, allow to reduce, 9. Add the chicken stock, bring to the boil then add the crème and mascarpone, 10. Allow to form a homogenous sauce that you will be slightly thickened by reduction. 11. Add the parmesan cheese and remove from the heat. 12. Mix well and season to taste with salt and pepper. 13. Remove the linguine and add it to the skillet. 14. Add starchy pasta water as needed to thin the sauce and ensure there is enough sauce to coat all of the pasta evenly. 15. Divide the pasta evenly along with the pepper garnishes or place on large platter. 16. Slice the reserved chicken breasts and also divide evenly over the individual bowls or garnish the large platter attractively. 17. Extra chopped parsley, chives or sage along with grated parmesan always is a perfect final garnish to this pasta dish. 18. Mangia.