CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
1/4 |
c |
Olive oil, plus |
1 |
T |
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 |
T |
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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