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Receta Linguine With Chicken, Garlic And Basil
by Global Cookbook

Linguine With Chicken, Garlic And Basil
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Ingredientes

  • 1/4 c. Extra virgin olive oil, plus
  • 1 Tbsp. Extra virgin olive oil
  • 1/4 c. Chopped garlic
  • 3/4 lb Linguine
  • 1 1/2 lb Skinless boneless chicken breasts, cut into thin strips
  • 2 x Poblano chiles, seeded, cut into matchstick-size strips
  • 3 x Plum tomatoes, seeded, diced
  • 1/4 c. Thinly sliced fresh basil
  • 4 ounce Prosciutto, minced
  • 2 Tbsp. (1/4 stick) butter
  • 1 c. Grated Parmesan cheese

Direcciones

  1. Heat 1/4 c. oil in heavy small skillet over medium heat. Add in garlic and saute/fry till light golden, about 6 min. Strain oil into glass measuring c.; reserve garlic. Add in sufficient oil to measuring c. to measure 1/4 c.. Set aside.
  2. Cook linguine in large pot of boiling salted water till tender but still hard to bite, stirring occasionally.
  3. Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
  4. Add in chicken and saute/fry 5 min. Add in poblanos and saute/fry 2 min. Add in tomatoes, 1/4 c. basil, proscuitto and 2 Tbsp. cooked garlic and saute/fry till chicken is cooked through, about 1 minute. Remove from heat.
  5. Add in butter and stir till just melted.
  6. Drain linguine and place in a large bowl. Add in chicken mix and 1/2 c. Parmesan; toss to coat. Season with salt and pepper. Sprinkle with remaining 1/4 c. basil and 2 Tbsp. cooked garlic. Serve with remaining Parmesan.
  7. Chilehead note: I made this with less chicken (1 lb.) and extra poblanos.
  8. 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!