Pasta with Chicken, Prosciutto, Peppers & Herbs
A vibrantly colorful pasta dish which tastes as good as it looks
Servings: 6
Ingredients
- 4 Chicken breasts cut into cubes
- 2 small red onion chopped fine
- 2 yellow bell pepper chopped fine
- 5 tablespoons extra-virgin olive oil
- ½ cup of white wine
- A 12-ounce jar roasted red peppers drained and chopped
- 2 cup finely chopped prosciutto
- 1 box of Rotini spiral pasta
- 1 cup of herbs - basil mint, and parsley leaves, chopped fine
- ¼ cup of balsamic vinegar
- 4 lemon wedges as an accompaniment
- Freshly grated Parmesan cheese as an accompaniment
Instructions
- In a large skillet cook cubed chicken in 2 tablespoons of olive oil until no longer pink.
- Add onion and yellow pepper in an extra 1 tablespoon of olive oil over moderately low heat, add wine and keep stirring until softened and onion has become translucent. Stir in red peppers and prosciutto. Leave on low heat for about 10-15 minutes stirring occasionally.
- In a large pan of salted boiling water cook pasta until al dente and drain well. In a bowl toss pasta with pepper mixture, remaining 2 tablespoons oil, balsamic, herbs, and salt and pepper to taste.
- Sprinkle with parsley and serve pasta with lemon and Parmesan.
Notes
This dish is always a crowd pleaser. Hearty, somewhat healthy, full of super colors and great texture and it is ridiculously tasty.