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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.