| 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.
A Message from our Provider:
“Faith without works is empty – and vica versa.”