Creamy Florentine Pasta with Crispy Prosciutto
Chicken Florentine: craft this creamy pasta dish featuring succulent chicken, blistered tomatoes, and crispy prosciutto breadcrumbs for a delightful meal.
Ingredients
- 4 tablespoons salted butter
- 4 slices sourdough bread, torn
- 2 ounces prosciutto
- 1 pound linguine or other long cut pasta
- 2 tablespoons extra virgin olive oil
- 1/2 pound chicken breasts, diced (about 1 breast)
- kosher salt and black pepper
Instructions
- To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is crispy. Add everything to a food processor. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.
- To make the pasta. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
- Meanwhile, combine the olive oil, chicken, salt, and pepper in a large skillet. Set over medium heat and cook for 5 minutes, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
Notes
- For extra crispy prosciutto, ensure the slices are separated on the baking sheet and not overlapping. It allows for even crisping.
- Don’t overcrowd your skillet when searing the chicken. Cook in batches if necessary to get a nice golden crust and ensure even cooking to 165°F (74°C).
- Reserve at least a cup of pasta water before draining. Its starch is essential for creating a silky, emulsified sauce that clings beautifully to the pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to restore creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don’t overcrowd your skillet when searing the chicken. Cook in batches if necessary to get a nice golden crust and ensure even cooking to 165°F (74°C).
- Reserve at least a cup of pasta water before draining. Its starch is essential for creating a silky, emulsified sauce that clings beautifully to the pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to restore creaminess. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.