4 oz. hazelnut liquor (Frangelico)
1/4 cup walnuts
2 cups heavy cream
4 tbsp. marscapone cheese
2 tbsp. sage
2 diced chicken breast, grilled
salt and pepper to taste
Saute shallots in about 1 tablespoon of butter. Add hazelnut liquor. Simmer over medium high heat. Add heavy cream, marscapone cheese and sage. Simmer until thickened.
Add walnuts and chicken.
Salt and pepper to taste. Toss with pasta or ravioli.
Enjoy!
