Chicken Veneziana
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs boneless skinless chicken breasts, cut into cubes
- 6 tablespoons butter, divided
- 1⁄3 lb sliced mushrooms
- 1 clove garlic, minced
- 1 quart light cream
- salt and fresh pepper
- 2 tablespoons chopped parsley
- 1 1⁄2 cups frozen peas
- 1 cup fresh snow pea
- 1⁄8 cup parmesan cheese
- 1⁄2 cup shredded provolone cheese or 1/2 cup mozzarella cheese
- 1⁄4 cup prosciutto ham, sauteed in some butter,& broken into pieces (imported-buy at deli)
- 1 lb capellini, cooked
directions
- Saute chicken cubes in 2 Tbsp butter.
- Remove with slotted spoon and set aside.
- Saute mushrooms in same skillet.
- Remove with slotted spoon and set aside.
- Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
- Boil on high heat just till slightly thickened.
- Add frozen peas; cook 5 minutes.
- Add chicken, mushrooms, parmesan, and snow peas.
- Heat through until snow peas are just tender.
- Place cooked, drained cappellini on large platter.
- Spoon some chicken sauce over pasta to cover it, reserving some sauce.
- Top with provolone& prosciutto.
- Broil until cheese melts.
- Serve with extra chicken sauce on the side.
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RECIPE SUBMITTED BY
ckambic
United States