Here is the Chicken and Prosciutto in a Sun Dried Tomato Sauce recipe i made, and all the changes i made to the recipe . . . (picture right from Joe's stove)
Ingredients
- 2 Chicken Breasts, cut into bite sized pieces (i used chicken tenderloins and cut them)
- 1 Large onion, chopped
- 1 Cup sun dried tomatoes, chopped (i used about 1.5 cups)
- 1/2 lb of thick cut prosciutto, chopped (called for mushrooms but i opted for this instead)
- 3/4-1lb of penne pasta (i used rigatoni)
- 1/2 Cup white wine (i used Pinot Grigio and 3/4 of cup)
- 1 and 1/2 cups of Heavy Cream or Half & Half (i used heavy cream and 1 and 3/4 cup)
- 3/4 of can of tomato sauce (not the huge can, not the tiny can, but the medium size can)
- Big fresh bunch of basil, chopped
- 1 tbsp of fresh parsley (i skipped this, not a fan)
- salt and pepper
- Cook pasta to manufacturer’s directions
- In a large skillet heat about 3 Tbsp of oil from the sun dried tomatoes over medium-high heat. Place chicken in pan and sprinkle with salt and pepper (i did this before i put in the pan), sauté until cooked through. Remove from the pan and set aside.
- Melt 1 Tbsp of butter and oil in the same skillet. Add garlic, onion, tomatoes, and prosciutto.
- Sauté until onions are transparent and garlic is fragrant.
- Reduce heat to medium; add wine allowing the wine to reduce for approximately 5 minutes.
- Stir in tomato sauce and heavy cream (or half & half). Bring sauce to a boil and reduce heat to low.
- Add chicken back in sauce.
- Stir in basil and parsley.
- Add pasta and toss to coat.
- Serve immediately.
This sounds DELISH. Gonna make it for dinner tonight.
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