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CACIO E PEPE WITH CHICKEN

INGREDIENTS:
-12 OUNCES UNCOOKED PASTA (I USED LINGUINE - OR YOU CAN BUY FRESH PASTA)
-6 TABLESPOONS BUTTER
-2 TSP FRESHLY GROUND BLACK PEPPER + MORE FOR TOPPING
-2 CUPS FRESHLY GRATED PECORINO ROMANO (DIVIDED)
-THINLY SLICED CHICKEN BREASTS
-SALT
-OLIVE OIL

INSTRUCTIONS:
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. 
2. Heat butter in a separate pan with 2 tsp pepper. Let pepper cook in butter for 1 minute. 
3. Before draining pasta, remove 1 cup of pasta water and add to butter. Simmer over low heat for 2-3 minutes. 
4. Drain pasta and add to the sauce pan along with 1 1/2 cups of pecorino. Toss pasta in the sauce until cheese has melted and becomes creamy. If you find that the sauce is too watery, continue to simmer until water has reduced.
5. Finish pasta with remaining cheese and extra pepper if desired.

FOR CHICKEN:
1. Heat a large skillet over medium high heat with a couple tablespoons of olive oil. Season chicken with salt and pepper.
2. Sear chicken on both sides until golden brown. About 5-6 minutes on each side. 

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