2 tbsp. butter
5 to 6 boneless chicken breast halves, skinned
Salt & pepper
2 lg. green onions, minced
1/2 c. chicken stock or broth
2 c. whipping cream
1 1/4 c. fresh grated Romano cheese
1 bunch green onions, chopped
3/4 lb. green linguine or fettuccine

Melt butter in large skillet over medium-low heat. Season chicken with salt and pepper. Add to skillet and saute until cooked through, turning occasionally, about 12 minutes. Transfer to heated plate and tent with foil. Add green onions to same skillet. Stir 1 minute. Add stock, increase heat and boil until reduced to a glaze, about 5 minutes.

Add cream and boil until slightly thickened, about 5 minutes. Add 1 1/4 Romano and green onions and stir until cheese melts and sauce thickens, adding juices accumulated on chicken plate. Season generously with pepper. Cook linguine. Drain and add 2 tablespoons butter. Thinly slice chicken on diagonal and arrange on top of pasta. Pour sauce over. Serve immediately.