Pesto Bowtie Pasta with Chicken n Garlic Sauce

[Hj]

Pesto~
1 c. basil leaves fresh
4 garlic cloves
1/2 c. Romano cheese
1 c. olive oil
Salt n pepper- to taste

Chicken and Pasta-

4 breasts or ither parts of chicken boneless- skinless
1 c. heavy cream
1/2 c. creme fraiche
1/4 c. Romano cheese- plus extra used as garnish
Salt n pepper to taste
24 ozs. bow-tie pasta cooked
Fresh parsley as garnish

Garlic Sauce~
3 c. beef stock or broth
4 garlic cloves
1 T. thyme
1 T. basil
1/4 c. butter
Salt n pepper to taste

Pesto~
Puree basil- garlic-Romano with olive oil in blender container until smooth. Season to ur taste.

Brush chicken breasts lightly with a little pesto- grill until thoroughly cooked. Reserve remaining pesto. Set aside chicken - keep warm.

Medium pan heat heavy cream-creme fraiche with Romano cheese. Reduce by half- add 3/4 cup pesto - season to taste with salt n pepper. Toss in cooked pasta - set aside.

Garlic Sauce ~
Heat some beef stock in medium saucepan. Bring to boil - reduce slightly. Add garlic- thyme with basil - reduce by half to a glace. Add butter - stir well. Pass through a fine mesh strainer. Season with salt n pepper to ur taste

*Put pasta in center of indiviual shallow bowls. Pour Garlic Sauce around edges - placing a chicken breast in center. Garnish with shaved Romano cheese topped with parsley.

6 to 8 servings.

Notes~Use favorite grated cheese or mix them -one kind with presto sauce n another for serving..

Can use all breast or thighs or mix n match.* Can place on large platter with with garlic sauce (making little more sauce poured in dish -letting all use as much as they like.