Pollo Avere Fuoco/ Served Over Linguine

1. 1

   salt and pepper chicken breast and dredge in flour. saute in large heated saute pan in half of the olive oil until golden brown. pull before they are fully cooked. set aside

2. 2

   add the rest of the olive oil and saute the garlic, pancetta,sweet red peppers, goat horn peppers until al dente

3. 3

   deglaze with the white wine and when done add the chicken stock and reduce the mixture until it starts to thicken. add the caperberries last just to heat.

4. 4

   serve over the linguine/ garnish

5. 5

   with fresh ground black pepper and a sprinkle of shredded asiago.

* Per serving · 4 servings · Values may vary.