PROSCIUTTO CHICKEN PASTA RECIPES

Steps:

• In a large pot of salted boiling water, cook linguine until al dente. Drain, reserving 1 cup 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 to 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 oregano and stir until coated. Cook until golden and no longer pink, 6 minutes per side, then transfer to a plate. Add garlic to skillet and cook until fragrant, 1 minute, then add broccoli and 1/4 cup water and cook until tender, 3 minutes. Add milk, 1/2 cup reserved pasta water and Asiago to skillet and bring to a simmer to let thicken, 2 to 3 minutes. Add cooked linguine and toss until creamy, then add chicken and prosciutto and toss until combined (add more pasta water by the tablespoon if desired). Garnish with cheese and serve.

Steps:

• 1. In a medium sauté pan. heat olive oil and sear chicken breasts on both sides; reduce heat, cover and cook until juices run clear. Remove chicken to a cutting board to cool. Slice into strips; set aside.
• 2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. (Pasta should be timed to be done just as the sauce is finished.)
• 3. While the pasta is cooking, heat butter in a large sauté pan and sauté garlic, shallots and prosciutto until shallots are transparent. Add cream, white wine, cayenne pepper and white pepper. Bring to a simmer and cook, stirring almost constantly, for about 5 minutes. Stir in cheese and cook for another 2 to 3 minutes.
• 4. Add pasta, sliced chicken breast, tomato and basil into cream sauce and toss.