BLUE RIBBON CHICKEN PASTA WITH PROSCIUTTO
Ive made this so often and not only have I made it for family meals, but I've also brought it to various potlucks. It's always well received.
Provided by ForeverMama
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season Chicken strips with the Montreal Seasoning mix and ground hot pepper. Let chicken meld flavor by letting it marinade for 30 min - 1 hour. Heat a cast iron griddle grate pan (or use outdoor grill). Grease with Pam or with oil. Once pan is hot place chicken strips in hot pan. Turn chicken strips over to cook evenly. Once chicken strips are just cooked with a little pink in the middle (do not overcook as the chicken will be tough because it's going to cook for a second time).
- Remove from pan onto plate to rest a bit. Once chicken has rested for at least 10 min., slice into bite size pieces diagonally; set aside.
- Heat oil in a large skillet and sauté garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter; sauté for about 5 to 10 minutes. Add basil, and sauté for another 5 minutes.
- Meanwhile, in a stockpot, bring salted water to boil and cook linguine until firm, al dente.
- Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve. 8 servings.
- TO ROAST PEPPERS, place in a greased cookie sheet into a 500 degree oven to char. Once the skin of the peppers is charred and pulling away from the meat of the peppers, remove each pepper from oven with tongs and place immediately in a paper bag or bowl, sealing bag tightly in order for peppers to sweat (if using bowl, cover tightly with plastic wrap).
- Let peppers sit in sealed bag or bowl for a while (10 - 15 min). Once the skin has wilted away from meat of peppers, remove peppers from bag and peal skin off gently, discarding the skin and slicing the peppers into desirable sized strips.
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abolarin abiodun
[email protected]This recipe is amazing! It's so easy to make and the results are always delicious.
Haylee Matlock
[email protected]This recipe is a bit too salty for my taste. I would recommend using less salt.
Hardson mackson
[email protected]I didn't have any white wine on hand, so I used chicken broth instead. The dish was still very good.
Michelle Payne
[email protected]I'm not a fan of chicken, so I used shrimp instead. The dish was still very good.
Peer bux Raaz
[email protected]I'm allergic to dairy, so I used a dairy-free Alfredo sauce. The dish was still very good.
Iburahim Kavuma
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it.
Mamoon Ahmad
[email protected]This recipe is a little time-consuming, but it's worth it. The dish is absolutely delicious.
ammad saleem
[email protected]I'm a beginner cook and this recipe was easy to follow. The dish turned out great and my family loved it.
PVOGCC
[email protected]I'm not a big fan of prosciutto, so I omitted it from the recipe. The dish was still very good, but I think it would have been even better with the prosciutto.
Sitaram Lama
[email protected]This dish was easy to make and turned out great! I used a different type of pasta because I didn't have penne on hand, and it worked just as well.
Abdulaziz Shehu
[email protected]I love this recipe! The chicken and prosciutto are cooked perfectly, and the sauce is creamy and flavorful. I will definitely be making this again.
Oluchi James
[email protected]I followed the recipe exactly and the dish was still bland. I think it needs more seasoning.
andrew nyakundi
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. My friends request it all the time.
JR NUNEZ
[email protected]I made this dish last night and it was a hit with my family! The chicken was tender and juicy, the prosciutto added a nice salty flavor, and the pasta was cooked perfectly. Even my picky kids loved it.
Shihab Afridy
[email protected]This blue ribbon chicken pasta with prosciutto is a definite 10/10! The flavors and textures are amazing, and the presentation is beautiful. I highly recommend this recipe to anyone who loves a delicious and easy pasta dish.