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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Paglia Fieno Recipe

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This recipe for Chicken Paglia Fieno is from David Lytle Cookbook, 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:  
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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