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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
- 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.
- Cook linguine in large pot of boiling salted water till tender but still hard to bite, stirring occasionally.
- Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
- 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.
- Add in butter and stir till just melted.
- 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.
- Chilehead note: I made this with less chicken (1 lb.) and extra poblanos.
- 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!
