Linguine with chicken, garlic and basil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil; plus |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Minced garlic |
| ¾ | pounds | Linguine |
| 1½ | pounds | Skinless boneless chicken breasts; cut into thin strips |
| 2 | Poblano chiles; seeded, cut into matchstick-size strips | |
| 3 | Plum tomatoes; seeded, diced | |
| ¼ | cup | Thinly sliced fresh basil |
| 4 | ounces | Prosciutto; chopped |
| 2 | tablespoons | (1/4 stick) butter |
| 1 | cup | Grated Parmesan cheese |
Directions
(adapted from Bon Appetit magazine) Heat ¼ cup oil in heavy small skillet over medium heat. Add garlic and sauté until light golden brown, about 6 minutes. Strain oil into glass measuring cup; reserve garlic. Add enough oil to measuring cup to measure ¼ cup. Set aside.
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
Add chicken and sauté 5 minutes. Add poblanos and sauté 2 minutes. Add tomatoes, ¼ cup basil, proscuitto and 2 tablespoons cooked garlic and sauté until chicken is cooked through, about 1 minute. Remove from heat.
Add butter and stir until just melted.
Drain linguine and place in a large bowl. Add chicken mixture and ½ cup Parmesan; toss to coat. Season with salt and pepper. Sprinkle with remaining ¼ cup basil and 2 tablespoons cooked garlic. Serve with remaining Parmesan.
Chilehead note: I made this with less chicken (1 pound) and extra poblanos.
Leave in the veins and seeds from the poblanos if you want a hotter, spicier dish. This makes 4 really large servings and the leftovers heat up well in the microwave! Enjoy!
Posted to CHILE-HEADS DIGEST by Dorothy Sheets <dsheets@...> on Jun 05, 1999, converted by MM_Buster v2.0l.