| 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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