Blue Ribbon Chicken Pasta With Prosciutto Recipes

Steps:

• 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.

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.

Steps:

• 1. heat olive oil in frying pan
• 2. Dredge chicken in flour,egg,flour
• 3. Fry until lightly golden brown
• 4. Place on heavy sheet pan lined with parchment paper
• 5. Top each cutlet with 1 slice prosciutto & 2 slices cheese
• 6. Bake in 350 degree oven until cheese melts. Garnish with sprig of fresh basil.
• 7. Serve with any pasta I like to make garlic and oil pasta with this chicken

Steps:

• 1. Season chicken with salt and pepper. Combine chicken, prosciutto, onion, and wine in the crock pot. Cover, cook on HIGH for 3 1/2 - 4 hrs. or on LOW for 8 - 10 hrs, until chicken is no longer pink in center.
• 2. During last 30 minutes of cooking, add frozen peas and heavy cream to crock pot.
• 3. Remove chicken with slotted spoon. Take meat off bones and set aside on a warmed plate.
• 4. Combine cornstarch and water. Add to cooking liquid in crock pot. Cover; cook on HIGH 10-15 minutes or until liquid is thickened.
• 5. To serve: spoon cooked pasta onto serving dish, place chicken on top of pasta, and then top chicken with sauce. Enjoy!!

Steps:

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