{"id":49,"date":"2008-02-12T21:21:52","date_gmt":"2008-02-13T03:21:52","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/12\/chicken-and-prosciutto-pasta\/"},"modified":"2008-02-12T21:21:52","modified_gmt":"2008-02-13T03:21:52","slug":"chicken-and-prosciutto-pasta","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/12\/chicken-and-prosciutto-pasta\/","title":{"rendered":"Chicken and Prosciutto Pasta"},"content":{"rendered":"<p>Remember the other day when I told you about Paula Deen&#8217;s recipe for <a href=\"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/10\/savory-baked-chicken\/\">Savory Baked Chicken<\/a>, and how you were supposed to save the leftover chicken so you could use it again in another recipe?\u00c2\u00a0 Well this is the other recipe.\u00c2\u00a0 Hopefully you didn&#8217;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&#8217;ll want to try it.\u00c2\u00a0 I reluctantly left out the mushrooms because The Picky Apple doesn&#8217;t like them, but really, how hard is it to pick out mushrooms? Next time he&#8217;s on his own because I think the mushrooms would be yummy.\u00c2\u00a0 In the future I&#8217;ll probably throw in some sun-dried tomatoes, red peppers, and\/or asparagus too.\u00c2\u00a0 The Picky Apple would actually eat those things, believe it or not.\u00c2\u00a0 I&#8217;d also leave out the salt next time, because there&#8217;s plenty of salt in the prosciutto and romano cheese.\u00c2\u00a0 All my pictures turned out blurry, so you&#8217;ll just have to imagine how tasty it looks&#8230;or try the recipe ASAP.<\/p>\n<h4>Chicken and Prosciutto Pasta<\/h4>\n<p>from the March\/April 2008 issue of <a href=\"http:\/\/www.pauladeenmagazine.com\/\">Cooking with Paula Deen magazine<\/a><\/p>\n<p>Makes 4 to 6 servings<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>2 tablespoons olive oil<\/li>\n<li>4 cloves garlic, minced<\/li>\n<li>1 (8 ounce) package sliced fresh mushrooms<\/li>\n<li>\u00c2\u00a04 ounces thinly sliced prosciutto, chopped<\/li>\n<li>3 cups heavy whipping cream<\/li>\n<li>3 cups chopped cooked chicken (leftover from <a href=\"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/10\/savory-baked-chicken\/\">Savory Baked Chicken<\/a>)<\/li>\n<li>1\/4 cup shredded Romano cheese<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>1\/2 teaspoon crushed dried rosemary<\/li>\n<li>1\/2 teaspoon dried oregano leaves<\/li>\n<li>1\/2 teaspoon dried thyme leaves<\/li>\n<li>8 ounces Florentine fettucini, cooked and kept warm<\/li>\n<li>Chopped tomato and grated Romano cheese (optional)<\/li>\n<\/ul>\n<p>Directions: In a large skillet, heat olive oil over medium heat.\u00c2\u00a0 Add garlic and mushrooms, and cook 5 minutes, stirring occasionally.\u00c2\u00a0 Add prosciutto, and cook 5 minutes, stirring occasionally, until crispy.\u00c2\u00a0 Stir in cream, reduce heat, and simmer 12 minutes, or until thickened.\u00c2\u00a0 Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5 to 10 minutes, or until thoroughly heated.\u00c2\u00a0 Serve over cooked pasta.\u00c2\u00a0 Garnish with chopped tomato and Romano cheese, if desired.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/12\/chicken-and-prosciutto-pasta\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Remember the other day when I told you about Paula Deen&#8217;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?\u00c2\u00a0 Well this is the other recipe.\u00c2\u00a0 Hopefully you didn&#8217;t eat all of that leftover chicken (good as it was) because [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,5,35],"tags":[],"class_list":["post-49","post","type-post","status-publish","format-standard","hentry","category-chicken","category-main-dish","category-pasta"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/49","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=49"}],"version-history":[{"count":0,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/49\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=49"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=49"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=49"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}