Roasted Chicken, Bacon and Boursin with Spaghettini
Director of culinary/corporate chef
Piada Italian Street Food
As the head of culinary for fast-casual Piada Italian Street Food, Chef Matt Harding knows his pasta. For this dish, he chooses thinner spaghetti or spaghettini that is cooked ahead and chilled. He then combines it with roasted chicken, crumbled bacon and a soft herbed cheese. The addition of the Boursin cheese imparts creaminess and complexity to the dish without overpowering it, Harding says.
¾ cup butter
3 cups finely chopped onions
4½ lb. roasted chicken breast, sliced
1½ lb. bacon, cooked, crumbled and divided
9 cups chicken stock
3 cups heavy cream
48 oz. spreadable garlic and herb cheese (culinary cream)
9 lb. spaghettini, cooked very al dente, drained and chilled
Kosher salt and ground black pepper, to taste
¼ cup fresh lemon juice
12 oz. baby arugula leaves
1½ lb. sun-dried cherry tomatoes
3 cups soft basil and chive cheese, crumbled
Cracked black pepper
1. In large saucepot or rondeaux over medium heat, melt butter. Add onions; cook 7 to 8 minutes until edges begin to brown. Add chicken and one-third the bacon; cook 1 to 2 minutes longer for flavors to blend.
2. Stir stock into pan to deglaze. Whisk in heavy cream and garlic and herb culinary cream until smooth. Add pasta, salt and lemon juice; cook 2 to 3 minutes, tossing gently, until pasta is almost done. Add arugula leaves; toss to coat.
3. For each serving, plate 6 ounces pasta; top with tomatoes, remaining bacon, crumbled cheese and cracked pepper.
Photograph courtesy of Bel Brands