| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | servings | ||
INGREDIENTS
| 1/4 | c | Olive oil; plus |
| 1 | tb | Olive oil |
| 1/4 | c | Minced garlic |
| 3/4 | lb | Linguine |
| 1 1/2 | lb | Skinless boneless chicken breasts; cut into thin strips |
| 2 | Poblano chiles; seeded, cut into matchstick-size strips | |
| 3 | Plum tomatoes; seeded, diced | |
| 1/4 | c | Thinly sliced fresh basil |
| 4 | oz | Prosciutto; chopped |
| 2 | tb | (1/4 stick) butter |
| 1 | c | Grated Parmesan cheese |
INSTRUCTIONS
(adapted from Bon Appetit magazine) Heat 1/4 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 1/4 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, 1/4 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 1/2 cup Parmesan; toss to coat. Season with salt and pepper. Sprinkle with remaining 1/4 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@ameritech.net> on Jun 05, 1999, converted by MM_Buster v2.0l.
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