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.

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