Need to up your chicken game, try chicken with pesto and prosciutto with a creamy sauce over pesto coated pasta. Friends and family will be licking their plate it's so good.
Prep Time: 30minutes
Cook Time: 20minutes
1poundchicken breasts(skinless and boneless)
½poundprosciutto(thinly sliced, cut into pieces)
1tablespoonflat leaf parsley
Cut chicken into 1” wide by 2” long strips. Mix egg whites, lemon juice, oregano and 2 tablespoons of pesto and stir to combine. Place in a sealable bag along with chicken strips and marinate for 30 minutes.
Mix the flour salt and pepper. Dip the marinated chicken strips in the flour and coat on both sides.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium high heat. Add chicken strips in a single layer and cook on both sides for 2-3 minutes, or just until cooked through(165º). Cook in two to three batches using an additional tablespoon of butter and oil if needed. Remove to platter.
In the same skillet over medium heat, sauté the shallots until translucent, about 1-2 minutes. Add garlic and cook for 30 seconds. Add chopped prosciutto, parsley and toasted pine nuts and cook for one more minute. Add cream and 3 tablespoons of pesto. Stir in ⅓ cup of the Parmesan cheese until melted into the sauce. Save the rest for serving. Season with salt and pepper. Add the cooked chicken back to the skillet with the sauce and gently mix to combine. Simmer until chicken is warm.
Cook pasta according to package instructions.
To serve, mix two to three tablespoons of pesto with the cooked pasta and place on a serving platter or individual plates. Top with chicken and cream mixture. Sprinkle with remaining Parmesan cheese.