Recipe
Author
Hy-Vee Seasons Magazine
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Description
Using heavy cream in this recipe gives it a rich, almost velvety flavor. But if you're looking for a lighter substitute, you can use half and half instead.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 boneless, skinless chicken breasts | ||
| 3 c. Hy-Vee whole-wheat penne pasta | ||
| 1 tbsp. Hy-Vee butter | ||
| 2 clove(s) garlic, minced | ||
| 1 shallot, minced | ||
| 1 (3 oz) pkg La Quercia prosciutto, chopped | ||
| 1 ½ c. heavy whipping cream | ||
| ¼ c. dry white wine | ||
| ½ tsp. cayenne pepper | ||
| ½ tsp. white pepper | ||
| ¾ c. grated Asiago cheese | ||
| 1 c. chopped Roma tomatoes | ||
| ¼ c. chopped fresh basil |
Directions
- In a medium sauté pan. heat olive oil and sear chicken breasts on both sides; reduce heat, cover and cook until juices run clear. Remove chicken to a cutting board to cool. Slice into strips; set aside.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. (Pasta should be timed to be done just as the sauce is finished.)
- While the pasta is cooking, heat butter in a large sauté pan and sauté garlic, shallots and prosciutto until shallots are transparent. Add cream, white wine, cayenne pepper and white pepper. Bring to a simmer and cook, stirring almost constantly, for about 5 minutes. Stir in cheese and cook for another 2 to 3 minutes.
- Add pasta, sliced chicken breast, tomato and basil into cream sauce and toss.
Nutrition facts
Servings
800 Calories per serving
Amounts Per Serving
- Total Fat: 55g
- Cholesterol: 205mg
- Sodium: 880mg
- Total Carbohydrates: 50g
- Protein: 33g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Fall 2010.