Blue Ribbon Chicken Pasta With Prosciutto Recipes

ITALIAN CHICKEN AND PROSCIUTTO PASTA SKILLET

Steps:

• Season chicken breasts on both sides with garlic powder, paprika, salt, pepper and Italian seasoning. Slice chicken breasts in about 1/2" strips. Add the olive oil in a large skillet and cook chicken slices over medium heat for about 10 minutes, turning halfway through, or until they are cooked through and no longer pink in center. Set aside on a plate.
• While chicken is cooking, cook penne pasta according to package instructions.
• Sautee onion, garlic, and peppers in the skillet over medium-high heat (about 5 minutes). Season with salt and pepper to taste. Add sliced zucchini and cook for couple more minutes, until zucchini is tender.
• Pour chicken broth and tomato sauce to the skillet and stir well.
• Add cooked pasta, chicken and prosciutto to the vegetable mixture in the skillet, and stir.
• Serve warm and garnish with parsley or basil.

GARLIC CHICKEN PASTA WITH PROSCIUTTO

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.

PROSCIUTTO-CHICKEN PASTA

Steps:

• In a large pot of salted boiling water, cook linguine until al dente. Drain, reserving 1 cup pasta water, and return to pot.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Add prosciutto and cook, stirring occasionally, until crispy, 4 to 5 minutes.Transfer to a paper towel-lined plate.
• Add chicken to skillet (with another swirl of oil, if necessary) and season generously with salt and pepper. Add oregano and stir until coated. Cook until golden and no longer pink, 6 minutes per side, then transfer to a plate.
• Add garlic to skillet and cook until fragrant, 1 minute, then add broccoli and 1/4 cup water and cook until tender, 3 minutes.
• Add milk, 1/2 cup reserved pasta water and Asiago to skillet and bring to a simmer to let thicken, 2 to 3 minutes. Add cooked linguine and toss until creamy, then add chicken and prosciutto and toss until combined (add more pasta water by the tablespoon if desired).
• Garnish with cheese and serve.

BLUE RIBBON CHICKEN PASTA WITH PROSCIUTTO

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.

GRILLED CHICKEN MARSALA AND FARFALLE

Steps:

• 1. Season the chicken with salt, pepper, granulated garlic, and ground sage and set a side.
• 2. In a deep saute pan melt a bit of butter and a bit of olive oil.on low heat and add the onions. Saute for several minutes. Add the garlic, proscuitto, diced sage. Cook for a few minutes
• 3. Add a bit more butter and olive oil and add the mushrooms.Combine and mix until the mushrooms are getting a nice color. pinch of salt and pepper
• 4. Add a bit of flour at at time to the pan. You want it to thicken the sauce but not to become a thick sauce so I just dusted the top of the mixture and stirred. Combine and cook for a few minutes and add the stock and wine
• 5. While the sauce is simmering go light the grill or grill pan. And put a pot of water on to boil.
• 6. Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks. Remove the chicken when cooked and add it to the sauce. Simmer Flip the chicken in the sauce and remove when the pasta is done.
• 7. I also remove some sauce and mushrooms and set a side to top the dish. Drain the pasta and add it to the sauce and cook to marry the sauce and pasta
• 8. Slice the chicken. Put the pasta on the bottom and the chicken on the sauce top with sauce and parsley! I also added some pecorino romano cheese! Delish!

CHICKEN BREASTS WITH PROSCIUTTO & MOZZARELLA

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