Recipe by lazyme
This dish is rather spicy with 2 poblano chilies, so if you don't like spicy, halve the peppers. From the Presidio Grill in Tucsan, AZ.
Top Review by RJB
A family favorite. I think I first got this recipe from Bon Appetit magazine. I use red or green peppers with a couple dashes of red pepper flakes as opposed to the hot peppers. You can also substitute thin sliced ham from the Deli, or bacon, for the prosciutto--though I would make it with the prosciutto the first time around so you can get the feel for the recipe. Great summer meal!!!
- 1⁄4 cup olive oil
- 1 tablespoon olive oil
- 4 tablespoons garlic, minced
- 3⁄4 lb linguine
- 1 1⁄2 lbs boneless skinless chicken breasts, cut in strips
- 2 poblano peppers, seeded, julienned
- 3 plum tomatoes, seeded and diced
- 1⁄2 cup fresh basil, thinly sliced
- 4 ounces prosciutto, chopped
- 2 tablespoons butter
- 1 cup parmesan cheese, grated, divided
Directions See How It's Made
- Heat 1/4 cup oil in heavy small skillet over medium heat.
- Add garlic and saute until light golden brown, about 6 minutes.
- Strain oil into glass measuring cup; reserve garlic.
- Add enough oil to measuring cup to measure 1/4 cup.
- Set aside.
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
- Add chicken and saute 5 minutes.
- Add poblanos and saute 2 minutes.
- Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute.
- Remove from heat.
- Add butter and stir just until melted.
- Drain linguine and place in large bowl.
- Add chicken mixture and 1/2 cup Parmesan; toss to coat.
- Season with salt and pepper.
- Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic.
- Serve with remaining Parmesan.