AL BRONZO® BUCATINI WITH SMOKED CHICKEN AND GREENS

INGREDIENTS

• 16 oz Barilla Al Bronzo® Bucatini
• 1 lb chicken thighs
• 4 each shallot, julienned
• 3 each garlic cloves, minced
• 1 Tbsp extra virgin olive oil
• 1 Tbsp granulated sugar
• 4 cup chicken stock
• 1 cup heavy cream
• 4 oz pecorino cheese
• 1/4 cup fresh lemon juice
• 2 tsp course ground black pepper
• 1 Tbsp fresh sage, finely minced
• kosher salt to taste

PREPARATION

1. 1.Smoke chicken for 1 hour and fifteen minutes. Remove and shred.
2. 2.In a small rondeau caramelize the shallot. On low heat add extra virgin olive oil and cook shallot until browning. Once the shallots are slightly browning, stir in butter and sugar to coat and cook slowly.
3. 3.Add in garlic with mustard greens and stir until well combined and greens are wilted down. Pour in chicken stock.
4. 4.Shred smoked and cooled chicken and add to sauce mixture. Simmer on low for 1.5 hours.
5. 5.Add additional stock while simmering to reach desired texture; chicken should just begin to shred into the deeply braised greens.
6. 6.Once stock is reduced by half, add in heavy cream and cheese. Cook until sauce begins to thicken.
7. 7.Cook pasta for 4 minutes and remove and add to sauce. Cook pasta in sauce for an additional three minutes and rest for 1 minute. Pasta should be al dente and sauce heartily silky.
8. 8.Garnish with a generous amount of Pecorino and a sprinkle of black pepper.