| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4qr | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Clove garlic; finely chopped | |
| 1 | sm | Onion; finely chopped |
| 1 | Full chicken breast; skin and bone | |
| ; removed | ||
| 150 | g | Prosciutto; trimmed and finely |
| ; diced | ||
| 1 | c | Cooked peas |
| 300 | ml | Cream |
| Sea salt and freshly ground pepper | ||
| 250 | g | Celery and parsley linguine |
INSTRUCTIONS
1. Heat oil in a large pan. Saute garlic and onion until onion is transparent. Cut chicken in large dice and add to the pan with prosciutto, peas and cream. Season to taste. Cook on a simmer for about 5 minutes or until chicken is cooked through. 2. While sauce is cooking, bring a large pot of salted water to the boil. Cook pasta for about 3 minutes, until al dente. Drain pasta and add to the sauce and toss together before serving immediately. Note: Canned tomatoes, chopped, can be used in place of the cream. Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne. Converted by MC_Buster. Per serving: 1949 Calories (kcal); 143g Total Fat; (65% calories from fat); 120g Protein; 46g Carbohydrate; 556mg Cholesterol; 4724mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 14 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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