Burgers Today

Serves 2-3 people
Time about 15-20 minutes for all
1 Pound Aged fine grated Parmesan Cheese
1 16oz tub of Mascarpone Cheese
1 14oz Package of Angel Hair Pasta
¼ cup Romano Cheese
Pinch White Pepper
Pinch of Sea Salt
1 Lb cubed Boneless Skinless Brest of Chicken

In a pot and water add your pinch of sea salt and bring to a boil then add Angel Hair Pasta and turn down the heat to med boil

In another pot add your Mascarpone Cheese and let it thin out till it is a loose consistency then slowly add your fine grated Parmesan Cheese slowly stirring it together. Not to thick though because as your mixture cools it will thicken more.

If too thick add a touch of milk or water depending on your tastes.

In a skillet slowly brown your Boneless Skinless Brest of Chicken in a bit of water so you don’t take away from the juiciness or flavor of the meat (I like adding a pressed garlic clove to my water before adding the chicken) brown until lightly browned but cooked fully.

As the chicken finishes your Sauce should be done, now you should add your pich of White Pepper and simmer your chicken until your pasta is finished.

 Okay, now your Angel Hair should be just al dente (lightly undercooked), Drain your pasta but do not rinse in cold water, we want it to finish cooking in the sauce. Now please add your Angel Hair to the simmering sauce and serve, put your pasta on a round dinner plate and garnish with your Romano Cheese and some parsley and shaved sun-dried tomatoes if you want to add color.

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