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Linguine With Chicken, Garlic And Basil

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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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