1 chicken breast
2 oz. pancetta (thinly sliced)
1 leek
3-4 cloves garlic
1/2 tsp. hot pepper flakes
1 c. chicken stock
2 tbsp. olive oil
1 tbsp. unsalted butter
Salt

Bone chicken breast and cut into 1/2 inch strips. Unroll pancetta slices and chop into 1 inch pieces. Cook the bacon over medium heat until brown and crispy. Drain. Trim root end and dark green leaves from leek, leaving only the white middle portion. Slice the leek in half lengthwise and hold under cold running water to make sure no sand or dirt remains. Slice leeks into very thin julienne strips 2 to 3 inches long. Mince garlic.

Heat olive oil in large saute pan over high heat. When oil is hot, but not smoking, add chicken. Season with salt. Sear chicken for 2 to 3 minutes; add pancetta, leeks, garlic and hot pepper. Saute for another 1-2 minutes. Do not let garlic brown. Add chicken stock and taste for salt and hot pepper. Be careful not to overcook chicken.

Just before serving, add the butter, while swirling or shaking the pan. Toss rosemary noodles with sauce and serve. Garnish with freshly grated Parmesan cheese and purple ruffle basil. Serves 4.