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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Garlic Chicken Pasta with Prosciutto Recipe

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This recipe for Garlic Chicken Pasta with Prosciutto is from A Collection of Favorites from Bulloch Family and Friends, 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:  
¼ cup olive oil
¼ cup minced garlic
5 roma tomatoes, seeded and chopped
8 ounces prosciutto, cut into thin slices
4 chicken breasts, grilled and cut into strips or cubes
2 tablespoons butter
½ cup fresh basil, sliced into small strips
¾ lb linguine
5 roasted Padilla chiles, peeled, seeded and cut into strips
2 roasted red peppers, peeled, seeded and cut into strips
Grated parmesan to taste
Directions:
Directions:
Heat oil in a large skillet and sauté garlic until soft and light brown, about 2 minutes. Add tomatoes, prosciutto, chicken, and butter; sauté for about 8-10 minutes. Add basil and cook another 5 minutes. In a stockpot, bring water to a boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, roasted peppers and grated cheese; toss gently to combine. Sprinkle with more fresh sliced basil for garnish and serve.

My little tip for this meal:

I grill the peppers on the BBQ until they are black & roasted. Then I let them steam in a bowl with a towel and/or saran wrap over them until the skin peels off easily. If you don’t want to use the bbq, broil works in your oven too.

 

 

 

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