Chicken and Prosciutto Pasta

Remember the other day when I told you about Paula Deen’s recipe for Savory Baked Chicken, and how you were supposed to save the leftover chicken so you could use it again in another recipe?  Well this is the other recipe.  Hopefully you didn’t eat all of that leftover chicken (good as it was) because this recipe for Chicken and Prosciutto Pasta is good too, and I know you’ll want to try it.  I reluctantly left out the mushrooms because The Picky Apple doesn’t like them, but really, how hard is it to pick out mushrooms? Next time he’s on his own because I think the mushrooms would be yummy.  In the future I’ll probably throw in some sun-dried tomatoes, red peppers, and/or asparagus too.  The Picky Apple would actually eat those things, believe it or not.  I’d also leave out the salt next time, because there’s plenty of salt in the prosciutto and romano cheese.  All my pictures turned out blurry, so you’ll just have to imagine how tasty it looks…or try the recipe ASAP.

Chicken and Prosciutto Pasta

from the March/April 2008 issue of Cooking with Paula Deen magazine

Makes 4 to 6 servings

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 (8 ounce) package sliced fresh mushrooms
•  4 ounces thinly sliced prosciutto, chopped
• 3 cups heavy whipping cream
• 3 cups chopped cooked chicken (leftover from Savory Baked Chicken)
• 1/4 cup shredded Romano cheese
• 3/4 teaspoon salt
• 1/2 teaspoon crushed dried rosemary
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried thyme leaves
• 8 ounces Florentine fettucini, cooked and kept warm
• Chopped tomato and grated Romano cheese (optional)

Directions: In a large skillet, heat olive oil over medium heat.  Add garlic and mushrooms, and cook 5 minutes, stirring occasionally.  Add prosciutto, and cook 5 minutes, stirring occasionally, until crispy.  Stir in cream, reduce heat, and simmer 12 minutes, or until thickened.  Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5 to 10 minutes, or until thoroughly heated.  Serve over cooked pasta.  Garnish with chopped tomato and Romano cheese, if desired.