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Crispy Prosciutto & Chicken Pasta w/ Veggies
Ingredients
Scale
- 4 T Pinehurst Olive Oil Wild Mushroom & Sage Olive Oil
- 2 chicken breasts, tenderize with a food mallet
- 3 T Salt Sisters Garlicky Wild Mushroom Rub & Seasoning, sold in store
- 10 –12 stalks of Asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas, thawed
- 1/2 cup fresh mushrooms, sliced
- 1/4 cup chicken stock, more if you desire more sauce
- 1/4 cup heavy whipping cream, more if you desire more sauce
- A little pasta water
- 4 – 6 slices of prosciutto, diced into small pieces
- 1 package of Sicilia Fusilloni Pasta, sold in store
- Freshly shaved parmesan cheese
Instructions
- Tenderize chicken breast by pounding both sides of chicken breast. Rub both sides of the chicken with Garlicky Wild Mushroom Rub & Seasoning.
- Heat 2 T of Wild Mushroom & Sage Olive Oil on medium heat.
- Add chicken to skillet and cook evenly on both sides to 165 Degrees. Remove from skillet when done and set aside.
- Add the asparagus, peas & mushroom to the skillet and scrape up all the little pieces from the skillet and toss with veggies. Add 1 more T of Wild Mushroom & Sage olive oil and 1 more T of Garlicky wild Mushroom Rub & Seasoning, toss to coat. Add the chicken stock and cook until veggies are done.
- While veggies are cooking, cook pasta according to package directions. Drain and set aside but reserve some pasta water.
- To the veggie skillet, add cream and pasta water, stir.
- Add the pasta to the skillet and toss.
- Heat a small skillet and add prosciutto, cook until crispy. Should only take a few minutes.
- Sprinkle the crispy prosciutto over the pasta.
- Shave fresh parmesan over the pasta dish.