Pasta with chicken, prosciutto and peas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic; finely chopped | |
| 1 | small | Onion; finely chopped |
| 1 | Full chicken breast; skin and bone | |
| ; removed | ||
| 150 | grams | Prosciutto; trimmed and finely |
| ; diced | ||
| 1 | cup | Cooked peas |
| 300 | millilitres | Cream |
| Sea salt and freshly ground pepper | ||
| 250 | grams | Celery and parsley linguine |
Directions
1. Heat oil in a large pan. Saute garlic and onion until onion is transparent. Cut chicken in large dice and add to the pan with prosciutto, peas and cream. Season to taste. Cook on a simmer for about 5 minutes or until chicken is cooked through.
2. While sauce is cooking, bring a large pot of salted water to the boil.
Cook pasta for about 3 minutes, until al dente. Drain pasta and add to the sauce and toss together before serving immediately.
Note: Canned tomatoes, chopped, can be used in place of the cream.
Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne.
Converted by MC_Buster.
Per serving: 1949 Calories (kcal); 143g Total Fat; (65% calories from fat); 120g Protein; 46g Carbohydrate; 556mg Cholesterol; 4724mg Sodium Food Exchanges: 1½ Grain(Starch); 14 ½ Lean Meat; 2 Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.