"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Paglia Fieno Recipe

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This recipe for Chicken Paglia Fieno, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped prosciutto
1 pound chicken boneless breast, chopped in 1-inch pieces
1 onion diced
1 cup peas
Pinch of rosemary
Salt and pepper (pinch to taste)
1 cup heavy cream
1 cup chicken stock
1 stick butter
Green and white linguine

Directions:
Directions:
Saute prosciutto till golden. Add chicken and seasonings. Cook until chicken is browned. Add onions and peas along with cream. Add chicken stock and butter. Reduce to thick consistency. If sauce begins to break, add more cream.

Serve over green and white pasta with cheese.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Recipe from Andiamo Restaurant in Grosse Pointe, MI.

 

 

 

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