0.7500 lb. pancetta 1.500 lbs. butter 0.1875 lb. fresh garlic 0.7500 lb. sun-dried tomato, halves 2.2500 qts. heavy cream 0.7500 Parmesan/Romano cheese blend, grated 1.500 lbs. fresh mushrooms 3.1875 lbs. artichoke hearts 0.0625 fresh rosemary 0.0031 lb. Kosher salt 0.0012 lb. cracked black Italian peppercorns 6 lbs. chicken tenderloins 0.500 Dip it In breader 0.625 qts chablis wine 6.00 lbs. pasta 0.0013 fresh parsley 8 oz. roux
Forthesauce: Dice and render pancetta with butter. Add garlic and sun-dried tomato purèe.
Add roux to mixture, heat thoroughly.
Add heavy cream and cheese. Bring to a high simmer to thicken.
Add mushrooms, artichokes and rosemary and cook 20 minutes.
Season with salt and pepper and hold hot for service.
Forthechicken: Dust tenderloins with breading and deep fry until lightly browned and internal temperature of tenders reaches 165°F. Cool and hold for service.
Toassemble,perorder: Heat a sautè pan, add chicken and toss to heat through. Deglaze with white wine. Add sauce and toss for 2 minutes.
Add cooked pasta and toss, spoon onto plate. Top with chopped parsley and serve.
Recipe from Helen Wechsler, Food Service Director, Boston College.