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Recipe courtesy of Peggy Russell

Show: Calling All Cooks

Episode: Blue Ribbon Cook

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Total:: 1 hr
Prep:: 30 min
Cook:: 30 min

Yield:: 8 servings

Level:: Easy

Ingredients

1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 ounces prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips or cubes 2 pounds
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 pound linguine
1/2 cup grated fresh Parmesan or Romano
5 roasted pasilla chiles, peeled, seeded and cut into strips
2 roasted red peppers, peeled, seeded and cut into strips
Fresh basil, chiffonade for garnish

Directions

Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

My Private Notes

Name: Garlic Chicken Pasta with Prosciutto
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 1/4 cup olive oil; 1/4 cup minced garlic; 5 tomatoes, seeded and chopped; 4 ounces prosciutto, cut into small pieces; 4 chicken breasts, grilled and cut into strips or cubes 2 pounds; 2 tablespoons butter; 1/2 cup fresh basil, sliced into small strips; 3/4 pound linguine; 1/2 cup grated fresh Parmesan or Romano; 5 roasted pasilla chiles, peeled, seeded and cut into strips; 2 roasted red peppers, peeled, seeded and cut into strips; Fresh basil, chiffonade for garnish

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