Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
4 boneless skinless chicken breasts (about 1 1/2 lbs)
Salt and pepper
2 tablespoons oil
1/2 cup minced shallots (about 3 large)
1/2 cup dry vermouth wine
1-12 oz can evaporated milk
1/2 cup plus 2 tablespoons minced watercress*
1 tablespoon very cold butter, cut into small pieces
* Reserve 4 sprigs of watercress for garnish

Directions

1.	Put a large pot of salted water on to boil. Place chicken between two sheets of plastic wrap and pound into an even thickness. Salt and pepper to taste.
2.	Heat oil in large skillet over medium high heat. Brown chicken on both sides and remove to plate. Cover.
3.	Cook shallots in chicken drippings until lightly browned. Add wine and bring to a boil. Boil until reduced by 1/2. Add milk and bring back to a boil.
4.	Add chicken and any accumulated juices. Cook until chicken is done or no longer pink inside, about 5-7 minutes. Add 1/2 cup of watercress and stir to combine. Remove chicken back to plate and re-cover.
5.	Meanwhile, boil Notta Pasta according to box directions. Remove 1/2 cup pasta water just before draining. Drain pasta but do not rinse.
6.	Add butter to sauce and stir until melted. Immediately remove from heat. Top each chicken breast with 1-2 tablespoons sauce.
7.	Add pasta to sauce and remaining 2 tablespoons watercress. Toss to combine, adding some or all of pasta water to thin. Adjust salt and pepper to taste. Top pasta with chicken and garnish with watercress sprigs. Serve.