Prosciutto Wrapped Chicken

With Cavatappi Pasta and Sweet Pea Primavera

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

A note about serious food allergies

Like most aspects of Italian gastronomy, there is more than meets the eye when dealing with Italian hams, known as Prosciutto. While there are two types of Prosciutto (cooked and raw), most non-Italians think of the uncooked, air cured variety known as Prosciutto crudo. This type of ham has been made in Italy since Roman times, the name coming from the Latin word meaning, 'dried of liquid'. Prosciutto and chicken go great together, especially when sautéed over high heat to make the prosciutto nice and crispy on the outside, while keeping the chicken moist and juicy on the inside. We placed the prosciutto wrapped chicken on a bed of pasta primavera, which is a creamy pasta dish with fresh crispy vegetables.

In Your Box (serves 2)

  • Info
    0 Tbsp. Basil Pesto
  • 0 oz. Frozen Peas
  • 0 oz. Roasted Red Peppers
  • Info
    0 fl. oz. Heavy Whipping Cream
  • 0 Wooden Skewer
  • 0 Prosciutto Slices
  • Info
    0 fl. oz. Heavy Whipping Cream
  • 0 Boneless Skinless Chicken Breasts
  • Info
    0 oz. Grated Parmesan Cheese
  • Info
    0 oz. Cavatappi Pasta
  • Nutrition (per serving)

  • Calories
    490
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Cook the Chicken
    1

    Cook the Chicken

    Place the chicken breast on a plate and coat with the basil pesto. Wrap two slices of prosciutto around the chicken breasts and skewer the ends of the prosciutto to the chicken so it doesn’t unravel during the cooking process. Heat a large sauté pan over medium to high heat. Sear on each side for 4-5 minutes until the prosciutto is crispy and the chicken is white throughout.

  • Step 2 - Make the Sauce
    2

    Make the Sauce

    In a cold sauté pan, bring cream to a low simmer, then whisk in the parmesan cheese slowly (reserve a small amount for garnish). When the cream starts to thicken, add the sweet peas and roasted red peppers. Mix then add salt and pepper to taste. Add the pasta to the pan and mix together.

  • Step 3 - Plate the Dish
    3

    Plate the Dish

    Place the pasta primavera mixture in the center of the plate. Top the pasta with the prosciutto wrapped chicken breast. Garnish with parmesan cheese.

  • Step 4 - Prep the Vegetables
    4

    Prep the Vegetables

    Chop the roasted red pepper. Reserve.

  • Step 5 - Cook the Pasta
    5

    Cook the Pasta

    Bring 3 quarts of water to a rolling boil and add a pinch of salt. Add pasta to boiling water. Stir gently. Return to a boil. Boil uncovered, stirring occasionally for 8-9 minutes for an ‘al dente’ pasta, which is firm but not hard. Remove from heat. Strain the pasta and rinse with cold water. Strain the pasta well so no water remains. The dryer the pasta, the better the cream sauce will stick.