2 tbsp. butter (1/4 stick)
5-6 boneless chicken breast halves, skinned
Salt and freshly ground pepper
2 lg. green onions, minced
1/2 c. chicken stock
2 c. whipping cream
1 1/4 c. freshly grated Romano
1 bunch green onions, chopped
3/4 lb. green linguine/fettuccine
2 tbsp. butter, room temperature
Freshly grated Romano cheese

Melt 2 tablespoons butter in heavy 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 shallots to same skillet and stir 1 minute. Add stock, increase heat and boil until reduced to glaze, about 5 minutes.

Add cream and boil until slightly thickened, stirring occasionally, about 5 minutes. Add 1 1/4 cup Romano and green onions, and stir until cheese melts and sauce thickens, adding juices accumulated on chicken plate. Season with pepper. Meanwhile, cook pasta and drain well. Transfer to large heated bowl. Add 2 tablespoons butter and mix until butter melts. Thinly slice chicken on diagonal and arrange on top of pasta. Pour sauce over chicken and pasta. Serve immediately, passing cheese separately.