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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 x clove garlic, finely minced
- 1 sm onion, finely minced
- 1 x full chicken breast, skin and bone removed
- 150 gm prosciutto, trimmed and finely diced
- 1 c. cooked peas
- 300 ml cream
- Â Â sea salt and freshly grnd pepper
- 250 gm celery and parsley linguine
Direcciones
- 1. Heat oil in a large pan. Saute/fry garlic and onion till onion is transparent.
- Cut chicken in large dice and add in to the pan with prosciutto, peas and cream.
- Season to taste. Cook on a simmer for about 5 min or possibly till chicken is cooked through.
- 2. While sauce is cooking, bring a large pot of salted water to the boil. Cook pasta for about 3 min, till al dente. Drain pasta and add in to the sauce and toss together before serving immediately.
- Note: Canned tomatoes, minced, can be used in place of the cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 911g | |
| Calories 1313 | |
| Calories from Fat 925 | 70% |
| Total Fat 104.59g | 131% |
| Saturated Fat 45.99g | 184% |
| Trans Fat 0.17g | |
| Cholesterol 356mg | 119% |
| Sodium 447mg | 19% |
| Potassium 1853mg | 53% |
| Total Carbs 32.46g | 9% |
| Dietary Fiber 7.5g | 25% |
| Sugars 10.32g | 7% |
| Protein 62.59g | 100% |
