Linguine With Chicken, Garlic and Basil |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish is rather spicy with 2 poblano chilies, so if you don't like spicy, halve the peppers. From the Presidio Grill in Tucsan, AZ. Ingredients:
1/4 cup olive oil |
1 tablespoon olive oil |
4 tablespoons garlic, minced |
3/4 lb linguine |
1 1/2 lbs boneless skinless chicken breasts, cut in strips |
2 poblano peppers, seeded, julienned |
3 plum tomatoes, seeded and diced |
1/2 cup fresh basil, thinly sliced |
4 ounces prosciutto, chopped |
2 tablespoons butter |
1 cup parmesan cheese, grated, divided |
Directions:
1. Heat 1/4 cup oil in heavy small skillet over medium heat.
2. Add garlic and saute until light golden brown, about 6 minutes.
3. Strain oil into glass measuring cup; reserve garlic.
4. Add enough oil to measuring cup to measure 1/4 cup.
5. Set aside.
6. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
7. Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
8. Add chicken and saute 5 minutes.
9. Add poblanos and saute 2 minutes.
10. Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute.
11. Remove from heat.
12. Add butter and stir just until melted.
13. Drain linguine and place in large bowl.
14. Add chicken mixture and 1/2 cup Parmesan; toss to coat.
15. Season with salt and pepper.
16. Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic.
17. Serve with remaining Parmesan.
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