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Prosciutto-Chicken Pasta Recipe

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This recipe for Prosciutto-Chicken Pasta is from One Suit, a Salami and a Loaf of Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz linguine
kosher salt
2 tsp extra virgin olive oil
6 oz prosciutto
3/4 lb boneless chicken breasts, cut into this strips (I use chicken tenders)
freshly ground black pepper
2 tsp dried basil
2 cloves garlic, minced
1 head broccoli, finely chopped (I substitute 1 cup of frozen peas instead)
3/4 c milk
1 c grated asiago cheese, plus more for garnish (I substitute pecorino romano)
Directions:
Directions:
In a large pot of salted boiling water, cook linguine until al dente. Drain, reserving 1 cup of pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Add prosciutto and cook, stirring occasionally, until crispy, 4-5 minutes. Transfer to a paper towel-lined plate. Add chicken to skillet (with another swirl of oil, if necessary) and season generously with salt and pepper. Add basil and stir until coated. Cook until golden and no longer pink, 6 minutes per side Transfer to a plate. Add garlic to skillet and cook until fragrant, 1 minute, then add broccoli (or peas) and 1/4 cup water and cook until tender, 3 minutes. Add milk, 1/2 cup reserved pasta water, and cheese to skillet and bring to a simmer to let thicken, 2-3 minutes. Add cooked linguine and toss until creamy, then add chicken and prosciutto and toll until combined (add more pasta water by the tbsp, if desired). Garnish with cheese and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 ins
Personal Notes:
Personal Notes:
This is one of Kevin's favorite dinners.

 

 

 

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