Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.
1/4 cup Mrs. Bryant’s Olive Oil Blend
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 ounces Virginia Gourmet Prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips or cubes 2 pounds
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 pound Virginia Gourmet Garlic Parsley Linguine
1/2 cup grated fresh Parmesan Cheese
5 roasted pasilla chiles, peeled, seeded and cut into strips
2 roasted red peppers, peeled, seeded cut into strips
Fresh basil, chiffonade for garnish
We would like to thank honey.com for sharing this recipe.