CHICKEN AND PROSCIUTTO PASTA RECIPES

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PROSCIUTTO PASTA TOSS RECIPE: HOW TO MAKE IT



Prosciutto Pasta Toss Recipe: How to Make It image

I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! —Laura Murphy-Ogden, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
1/2 cup fresh or frozen peas, thawed
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, chopped
1/4 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine and peas; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 461 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 802mg sodium, CarbohydrateContent 58g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT



Pasta with Mushrooms and Prosciutto Recipe | Bon Appétit image

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

Provided by Claire Saffitz

Yield 4 Servings

Number Of Ingredients 10

¼ cup plus 2 tablespoons olive oil
2 ounces thinly sliced prosciutto (about 6 slices)
1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
2 medium shallots, finely chopped
1 teaspoon thyme leaves, plus more for serving
Kosher salt, freshly ground pepper
1 cup chicken stock or low-sodium chicken broth
12 ounces pappardelle or fettuccine
⅓ cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
  • Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  • Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

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PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
From bonappetit.com
Reviews 4.9
  • Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
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CHICKEN SKEWERS | JAMIE OLIVER RECIPES
This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.
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Calories 479 calories per serving
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CHICKEN SKEWERS | JAMIE OLIVER RECIPES
This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 479 calories per serving
  • Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.
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