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

Instructions

1. Heat butter; add pears and sauté until they soften slightly, about 5 minutes. Remove and set aside.
2. Grill the chicken and cut into pieces on the diagonal and keep warm.
3. 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.
4. 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.

Comments: Another wonderful recipe from the Ma Cuisine Cooking School.

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

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