Chicken with Prosciutto and Sundried Tomatoes

Chicken with Prosciutto and Sundried Tomatoes

Makes 4 Servings

Our Chicken with Prosciutto and Sundried Tomatoes recipe is my version of a recipe I used to find in an Italian restaurant many years ago. I’ve made it with more sundried tomatoes than what is in the recipe if I want a fuller, more robust tomato flavor. The Prosciutto and Red Onions are wonderful flavor compliments to the chicken. Mushrooms always go well with chicken as you find in a Marsala recipe. I’ve never tried making the sauce without the Half-and-Half, or using Heavy Cream is I have it, since this type of a recipe needs that creamy sauce to taste just right.

We like to serve with a salad with a traditional Italian Dressing, and sliced Italian bread with olive oil and our Tuscan Seasoning as a dipping oil.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients:
2 Medium to Large Chicken Breasts (about a pound). Cut into Bite Sized Pieces
4 Oz Prosciutto Sliced Very Thin and Cut into ½” Pieces
2 Teaspoons Olive Oil
1 Cup Finely Diced Red Onion
12 Oz Package Sliced Mushrooms (1 package)
¼ to ½ Cup Chopped Sundried Tomatoes
2 Cloves Garlic, Minced
1 ½ Cups Half-and-Half
1 Tablespoons Butter
½ Cup Freshly Grated Parmesan or Romano Cheese
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Sea Salt (or to taste)
1 Tablespoons Dried Basil
1 Pound Farfalle Pasta

Directions:
Cook the pasta according to the package directions.

In a large frying pan, heat olive oil over medium high heat. Add chicken and cook for 6-8 minutes, or until chicken is cooked through. Remove from pan, set aside and cover to keep warm.

Using the same pan on medium heat, add red onion, mushrooms, garlic, and sundried tomatoes. Cook until the mushrooms are golden and the onions are cooked but not too soft. It’s alright if they still have a bit of a crunch. Add Prosciutto and cook for another minute. Season with salt and pepper to taste. Add chicken back to the pan.

In a mixing bowl, add the half-and-half, butter, cheese, black pepper, and basil, stirring to combine. Pour over chicken mixture. Heat to a simmer, stirring gently to mix all together. Cook for 3-4 minutes until everything is heated through.

Add cooked pasta to the pan, and toss to coat. Serve immediately and grate additional cheese on dish if desired. A mixed greens salad with our Italian Salad Dressing makes a great accompaniment.

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