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.

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