Prosciutto-Chicken Pasta
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Crispy morsels of prosciutto will make you forget all about bacon.
Ingredients
12 oz. linguine
kosher salt
2 tsp. Extra virgin olive oil
6 oz. prosciutto, chopped
3/4 lb. boneless skinless chicken breasts, cut into thin strips
Freshly ground black pepper
2 tsp. dried oregano
2 cloves garlic, minced
1 head broccoli, finely chopped
3/4 c. milk
1 c. grated asiago cheese, plus more for garnish
Instructions
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. 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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment